In North African countries like Libya and Tunisia, an array of vegetables similar to the below are usually barbecued before being pureed into a sauce and served with meat. I quite like when they are just sliced up and opt to serve them with a preserved lemon, garlic, and harissa drizzle. You may have some vegetables left over (the haloumi never sticks around), in which case you can pulverize to a very rough paste with any remaining drizzle, toss with some cooked couscous or spaghetti, and you’ve got next day’s lunch sorted, no fussing about.
Up to two days before, prepare the drizzle by combining all the ingredients (except the mint leaves) in a serving bowl. Cover and set aside at room temperature. Just before serving, throw in the torn mint leaves and mix well. Serve with a basting brush.