Roasted Vegetable and Halloumi Pitas with Tahini Dressing

Preheat oven to 400°F (200°C).

In a large bowl, toss the eggplant, bell peppers, red onion, and zucchini with 2 tablespoons of olive oil, salt, and pepper.

Spread the vegetables in a single layer on a baking sheet.

Roast for 25-30 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.

While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and 2 tablespoons of water. Add more water, one tablespoon at a time, until the dressing reaches your desired consistency (it should be pourable).

Heat the remaining 1 tablespoon of olive oil in a pan over medium heat. Fry the halloumi slices for 2-3 minutes per side, or until golden brown and slightly softened.

Warm the pita bread (optional – you can do this in the oven or on a stovetop).

To assemble the pitas, spread some tahini dressing inside each pita. Fill with roasted vegetables and fried halloumi.

Garnish with fresh parsley and serve immediately.