Lentil and Halloumi Skillet with Roasted Vegetables

Preheat oven to 400°F (200°C).

In a large oven-safe skillet or baking dish, combine the chopped red onion, minced garlic, rinsed lentils, vegetable broth, dried oregano, salt, and black pepper. Stir well.

Bake for 20 minutes, or until the lentils are nearly tender.

Remove the skillet from the oven. Stir in the halved cherry tomatoes and chopped zucchini. Arrange the halloumi slices on top of the lentil and vegetable mixture.

Return to the oven and bake for another 10-15 minutes, or until the halloumi is golden brown and the vegetables are tender. Serve hot.