Preheat your oven to 350°F.

In a large baking dish, combine the tomato wedges, zucchini chunks, and red onion wedges. Drizzle with 2 tablespoons of olive oil, then sprinkle with dried oregano and a generous pinch of salt and pepper. Toss everything with a spatula to coat evenly. Roast for 25 minutes.

After 25 minutes, remove the dish from the oven. Scatter the orzo over the roasted vegetables, then pour in the vegetable broth. Stir gently to make sure the orzo is mostly submerged. Add the pitted kalamata olives, then cover the dish tightly with foil. Return to the oven and bake for another 25 minutes.

While the orzo bakes, heat the remaining 1/2 tablespoon of olive oil in a non-stick skillet over medium heat. Fry the halloumi slices for 2-3 minutes per side, until golden brown and crispy.

When the orzo is tender and has absorbed most of the liquid, remove the dish from the oven. Drizzle with red wine vinegar and the remaining 1 tablespoon of extra-virgin olive oil. Top with the fried halloumi and lemon wedges, then serve immediately.