Arrange the veggies, chickpeas and halloumi cheese on a baking sheet. Toss with olive oil, za’atar and a pinch each of salt and pepper.
Roast for 15-18 minutes or until the vegetables are tender. If desired, pop it under the broiler for 2 minutes for extra browning and crispness. Serve with couscous if desired and garnish with pomegranate arils and pistachios.