Preheat the oven to 375 degrees Fahrenheit.
Line several sheet trays with parchment paper or silicone mats and arrange the zucchini, Summer squash, peppers, onion, tomatoes, olives, and Halloumi cheese onto the trays in a single layer.
Reserve one lined sheet tray and line it with kosher salt. Wet the beets and arrange them on the salt bed and sprinkle salt on top.
Lightly drizzle olive oil over the vegetables and cheese and season to taste with salt and pepper.
Place the trays in the oven.
Take out the tomatoes, olives, and Halloumi after 20-25 minutes and reserve.
Continue to cook the peppers and beets, and take them out o the oven after 35-40 minutes. The pepper skin should be blistered and crackled on top, and when you insert a pairing knife into the beets, you should have little to no resistance.
Allow for the peppers andbeets to cool slightly, so they are not piping hot to the touch.
Remove the skins from the peppers (try not to rinse them underwater, this removes some of the delicious flavors). Reserve ½ cup pepper for the dip.
Using a paring knife, remove the skin from the beets. Do this on a cutting board, and do not drop the peeled beets back into the salt mixture. Once all the beets are peeled, cut them into ¼ inch rounds and place them in a bowl with the red wine vinegar. The vinegar will bring out the natural sweetness of the beets. Discard the salt bed.
Arrange all of your veggies on a platter with your dips.
Once you are ready to serve, place the oven on broil and place the Halloumi back into the oven for 30-40 seconds until the skin becomes golden brown. Slice the Halloumi into batons and add it to the platter with the vegetables.