Preheat the grill to medium-high heat.

In a large bowl, combine zucchini, red bell pepper, yellow bell pepper, and cherry tomatoes.

Drizzle with olive oil, oregano, salt, and pepper. Toss to coat evenly.

Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally until tender and slightly charred.

Add the halloumi slices to the grill and cook for 2-3 minutes on each side until golden brown.

Remove the vegetables and halloumi from the grill and arrange on a serving platter.

Serve warm, optionally drizzled with additional olive oil or a squeeze of lemon.