Whole-Food Vegetable and Halloumi Skillet

Pat the halloumi slices dry with paper towels to ensure a good sear.

Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the halloumi slices in a single layer and cook for 2-3 minutes per side until deeply golden brown and crisp. Remove the halloumi from the skillet and set aside on a plate.

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the red onion, red bell pepper, and yellow bell pepper. Sauté for 5 minutes until the vegetables begin to soften and pick up some color.

Add the zucchini and minced garlic to the skillet. Cook for another 4 minutes, stirring frequently, until the zucchini is tender-crisp.

Toss in the whole cherry tomatoes and dried oregano. Cook for 2-3 minutes until the tomatoes start to blister and burst slightly, releasing their juices.

Remove the skillet from the heat. Return the seared halloumi slices to the pan, nestling them among the vegetables.

Drizzle the fresh lemon juice over the entire skillet contents, sprinkle with freshly ground black pepper and chopped fresh parsley, and serve immediately.