Gently spiced with cumin and served with a lemon-hued yoghurt, this vegetable tray bake overdelivers robust flavour yet requires minimal effort on your part. Simply chop and mix, then relax while this nutrient-rich dinner roasts until golden and deeply flavoured.
Preheat oven to 200°C fan-forced. Cut zucchini into small wedges. Peel and cut carrot into small wedges. Remove core from capsicum and cut into pieces. Cut sweet potato into small wedges. Bruise garlic cloves with the back of the knife.
Drain chickpeas and discard liquid.
Place zucchini, carrot, capsicum, sweet potato, garlic, chickpeas, cumin seeds and ½ the oregano sprigs on a lined baking tray. Drizzle with oil, season with salt and pepper and toss to combine. Roast for 25–30 minutes or until vegetables are almost tender.
Break halloumi into small pieces. Remove tray from oven and scatter over halloumi.
Roast vegetables for a further 10–12 minutes or until halloumi and vegetables are golden.
Pick remaining oregano leaves from their stems and finely chop. Finely grate lemon rind and place in a bowl with yoghurt and oregano. Season with salt and pepper and stir to combine. Cut lemon into wedges. Serve vegetables with yoghurt and lemon wedges.