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Preheat oven to 450°F. Coat a baking sheet pan with a thin layer of oil.
Wash and dry the fresh produce.
Trim and medium dice eggplant. Transfer to the baking sheet.
Peel, halve, and slice onion lengthwise into ½-inch thick wedges. Add to the baking sheet with the eggplant.
Pat halloumi dry with paper towels, then medium dice. Add to the baking sheet along with tomatoes. Drizzle with oil, then season with salt and crushed red pepper; stir to combine and spread out in an even layer.
Place baking sheet in the oven (it doesn't have to be fully heated) and roast until veggies are tender and halloumi is golden, 20-25 minutes. Remove from oven.
Meanwhile, juice lemon into a blender.
Pick mint leaves off the stems; discard stems. Roughly chop leaves, then add to the blender along with yogurt, capers, honey, salt, and crushed red pepper. Blend on high until minty yogurt is smooth; set aside.
To serve, divide halloumi and veggies between plates or bowls. Drizzle with minty yogurt and enjoy!