Heat oven to 425°F. Toss zucchini, pepper, and tomatoes with olive oil and roast 20–25 minutes until browned.

Mix yogurt, lemon juice, zest, and grated garlic. Thin with a spoonful of water if needed.

Sear halloumi in a dry nonstick skillet 1–2 minutes per side until deeply golden.

Build bowls with grains, greens, roasted vegetables, crispy halloumi, herbs, lemony yogurt, and chili crisp.