Grilled vegetable and halloumi stack

Preheat a chargrill pan. Lightly spray butternut squash, sliced), pepper, asparagus, courgette, tomato and halloumi cheese with cooking spray. Cook butternut squash until tender. Cook remaining vegetables and halloumi until golden. Combine cannellini beans with vegetables. Drizzle vegetable stack with olive oil and lemon juice and serve with toasted bread.