Preheat oven to 425°F.

Toss zucchini, red bell pepper, and cherry tomatoes with olive oil.

Roast the vegetables for 20-25 minutes until browned.

While vegetables roast, mix Greek yogurt, lemon juice, lemon zest, and grated garlic for the lemony yogurt.

Thin the yogurt mixture with a spoonful of water if needed.

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

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