Method
Preheat your oven to 200°C (180°C fan) and line a large baking tray with baking paper.
Place the baby potatoes, courgette, red pepper, yellow pepper, red onion and cherry tomatoes onto the tray.
In a small bowl, mix together the olive oil, oregano, thyme, minced garlic, salt and black pepper.
Drizzle the seasoning mixture over the vegetables and toss well to ensure everything is evenly coated.
Spread the vegetables into a single layer and roast in the oven for 25 minutes.
Remove the tray from the oven and turn the vegetables gently.
Arrange the halloumi slices over the vegetables and return the tray to the oven.
Roast for a further 15 minutes, or until the halloumi is golden and the vegetables are tender.
Remove from the oven and drizzle with the lemon juice.
Sprinkle with freshly chopped parsley before serving.
