Provençal vegetables and haloumi with garlic croutons

Ingredients

• Lemon dressing
• 2 tablespoon olive oil
• 1/4 cup (60ml) lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon mayonnaise
• Garlic croutons
• 1 clove garlic, crushed
• 1/2 loaf ciabatta (220g), cut into 1cm cubes
• 1 tablespoon olive oil
• 1 eggplant (300g), chopped coarsely
• 1 zucchini (150g), chopped coarsely
• 250 gram cherry tomatoes, halved
• 250 gram haloumi cheese, cut into 2cm cubes
• 1 cup (150g) seeded kalamata olives
• 1/3 cup loosely packed fresh basil leaves, torn