• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and courgette into bite-sized chunks. Cut halloumi into 1cm-thick slices. Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle over garlic & herb seasoning. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes. In the last 5 minutes of cook time, remove from oven, sprinkle with grated Parmesan cheese and bake until golden and crisp, 5 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, roughly chop roasted almonds. • In a small bowl, combine garlic aioli and chargrilled capsicum relish. Set aside.

• When the veggies are done, remove tray from oven. Add baby leaves and toss to combine. •  In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Divide roast veggies between bowls. • Top with eggplant wedges and halloumi. Drizzle over capsicum relish aioli. • Garnish with roasted almonds. Enjoy!