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Preheat oven to 200°C (400°F).
Prepare vegetables: In a large baking tray, toss chopped vegetables with olive oil, oregano, salt, and pepper.
Roast vegetables for 20 minutes.
Add halloumi slices to the tray, placing them on top of the vegetables. Return to oven and roast for another 10–15 minutes, or until the halloumi is golden and starting to crisp.
Cook the rice: In a saucepan, rinse the rice, then combine it with water or broth. Bring to a boil, reduce heat, cover, and simmer for 10–12 minutes until fluffy.
Stir pesto into the cooked rice while warm.
Serve: Spoon pesto rice onto plates, top with roasted vegetables and halloumi. Garnish with fresh herbs or a squeeze of lemon if desired.