Gently spiced with cumin and served with a lemon-hued yoghurt, this vegetable tray bake delivers robust flavour yet requires minimal effort. 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 capsicum core 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 vegetables, garlic, chickpeas, cumin seeds and half the oregano sprigs on one large 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 haloumi into small pieces and add to the tray.
Roast for a further 10–12 minutes or until halloumi is soft and golden and vegetables are tender and golden.
Pick oregano leaves from remaining sprigs and finely chop. Finely grate lemon rind and place in a bowl with yoghurt with chopped oregano. Season with salt and pepper. Cut lemon into wedges. Serve vegetables with lemon and oregano yoghurt and lemon wedges.