• 1 large eggplant, sliced
• 1 large zucchini, sliced
• 1 red bell pepper, sliced
• 200g halloumi cheese, sliced
• 2 tablespoons B-well Canola and Olive Oil Blend
• Salt and pepper to taste

• 1/2 cup B-well Thick and Creamy Mayonnaise
• 1/2 cup Greek yoghurt
• 1 tablespoon lemon juice
• Salt and pepper to taste

• 4 sesame burger buns
• Romaine lettuce leaves
• Sliced cucumbers
• B-well Thick and Creamy Mayonnaise with Greek yoghurt

1. Prepare the Grilled Vegetables and Halloumi:

1. Preheat a grill or grill pan over medium-high heat.
2. In a large bowl, toss the eggplant, zucchini, and red bell pepper slices with B-well Canola and Olive Oil Blend, salt, and pepper.
3. Grill the vegetables for about 3-4 minutes on each side, or until tender and slightly charred.
4. Grill the halloumi slices for 2-3 minutes on each side, until golden brown and slightly crispy.

2. Prepare the Greek Yoghurt Mayonnaise:

1. In a small bowl, whisk together B-well Thick and Creamy Mayonnaise, Greek yoghurt, lemon juice, salt, and pepper until smooth.

3. Assemble the Burger:

1. Toast the sesame burger buns lightly.
2. Spread a generous amount of the Greek yoghurt mayonnaise on both the top and bottom halves of the buns.
3. Layer the bottom bun with romaine lettuce leaves.
4. Add the grilled eggplant, zucchini, red bell pepper, and halloumi slices on top of the lettuce.
5. Top with sliced cucumbers.
6. Place the top bun on the burger.

4. Serve:

1. Serve the grilled vegetable and halloumi burgers immediately, with extra Greek yoghurt mayonnaise on the side if desired.