1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Peel the onion and garlic – cut the onion into wedges and the garlic into slices. Peel the carrot and parsnip and cut into slices. Wash the zucchini and cut into dices. Peel the potatoes and dice as well (don’t make the pieces too big). Peel the red beet and cut into dices – you should use gloves here or your hands will be red/purple… Set the red beet aside and mix the other veggies in a large bowl. Add the oil to the bowl, as well as the granulated garlic and onion, paprika powder, some salt and pepper to season the veggies. Mix well and then transfer to the prepared baking sheet and spread evenly. Add the red beet as well. Place in the oven and bake for 15 minutes.

 

2. While the veggies are roasting in the oven cut the Halloumi into thick slices. Brush with some oil and season with salt and pepper. Wash and dry the tomatoes. As soon as the time is up, add the Halloumi, tomatoes, and rosemary (optional) to the baking sheet and continue baking for 15-20 minutes until the veggies are done. The time varies depending on the cut of the veggies. Take out of the oven and transfer to serving plates.

 

3. For the yogurt sauce mix all the ingredients in a small bowl and season with salt, and pepper to your liking. Serve along with the veggies and Halloumi.