Roasted Vegetables:

• 3-4 bell peppers, quartered and seeds removed
• 1-2 eggplants, ends cut off, diced
• 1 medium zucchini, cut into 3 parts and then into quarters
• 1 red onion, peeled, ends removed, and cut into quarters
• 1-2 tbsp avocado oil
• 1 tsp dried oregano
• Sea salt, pepper

Yogurt Dill Sauce:

• 1/2 cup sheep yogurt (sub greek yogurt or vegan yogurt)
• 1/2 cup finely chopped dill
• 1 tbsp finely chopped mint
• 1 clove of garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tbsp honey (sub agave or maple syrup to make it vegan)
• Zest of 1/2 lemon (1 Tsp)
• 1 lemon, juiced
• Sea salt and pepper to taste

Orzo & Halloumi:

• 1 cup orzo pasta
• Aprox. 180g halloumi cheese 2-3 slices per person)