Warm Haloumi And Roasted Vegetable Salad

• 1/2 pound of button mushrooms, cleaned with a damp cloth
• 1 red capsicum, seeded, halved, then quartered
• 2 zucchinis, roughly chopped
• 1 small red onion, peeled and cut into eighths
• 3 small Japanese eggplant, roughly chopped
• 6 roma tomatoes, halved
• Half bulb of garlic, separated into cloves (leave skins on)
• 9 tablespoons extra virgin olive oil
• 8 tablespoons Balsamic vinegar
• 2 tablespoons of sugar
• Juice of two lemons
• 1 pound of Haloumi cheese, cut into 10-12 pieces
• 1/2 small bunch basil
• Salt and pepper to taste

1. Pre-heat oven to 325 degrees.
2. Place the capsicum, zucchinis, mushrooms, onion, eggplant and garlic cloves in a roasting pan. Drizzle with a third of the olive oil and half the vinegar. Place the halved roma tomatoes face up in another pan. Sprinkle with the sugar, salt and pepper and drizzle with another third of olive oil and the rest of the vinegar. Place both pans in the pre-heated oven and roast for thirty minutes, turning vegetables occasionally.
3. When the vegetables have five minutes left to cook, warm the remaining oil in a large skillet. When sizzling, place the haloumi slices in the pan and sear quickly on each side (around two minutes each side) until browned.
4. Drain on paper towels.
5. Wash the basil and tear into pieces.
6. Remove vegetables from oven, shuck the garlic cloves out of their skins, and place in a large serving bowl with haloumi, pouring the cooking juices over. Add the lemon juice and toss together.
7. Just before serving, add basil leaves and toss again. Season to taste.

button mushrooms, red, red onion, japanese eggplant, roma tomatoes, garlic, extra virgin olive oil, balsamic vinegar, sugar, lemons, cheese, basil, salt

Taken from www.epicurious.com/recipes/member/views/warm-haloumi-and-roasted-vegetable-salad-1206583 (may not work)