Golden Halloumi and Ratatouille

On a baking sheet, toss the bell peppers, zucchini, tomatoes, onion, remaining whole garlic clove(s) and thyme with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring the veggies halfway through cooking, until the tomatoes burst, 9-10 min.

Meanwhile, cut the halloumi into 1/4-inch thick slices. Rinse the slices, then pat dry with paper towel. Heat a large non-stick pan over medium heat. Add the halloumi to the dry pan and cook until golden-brown, 2-3 min per side.

When veggies are done, transfer them to a plate and set aside. Turn on the oven broiler. In a small bowl, combine minced garlic with a drizzle of oil. Cut ciabatta(s) in half, then into triangles. Lay ciabattas, cut-side up, on the baking sheet. Brush over garlic oil. Toast in the oven until golden, 2-3 min. (TIP: Keep an eye on them so they do not burn!)

Meanwhile, transfer the roasted garlic cloves from the veggies to a medium bowl. Mash the garlic cloves with a spoon, then stir in 1 tbsp honey (double for 4 ppl), 1 tbsp vinegar (double for 4 ppl) and 1 tbsp oil (double for 4 ppl). Season with salt and pepper. Add the roasted veggies and toss to coat.