Preheat your oven to 400°F (200°C).

Slice the zucchini, bell peppers, and red onion into bite-sized pieces.

In a large baking tray, combine the chopped vegetables with olive oil, fresh herbs, salt, and pepper. Toss well.

Layer the slices of halloumi on top of the seasoned vegetable mixture.

Roast in the oven for 25 minutes until the vegetables are tender and the halloumi is golden.

Let it cool slightly before serving. Optionally drizzle with balsamic reduction.