Sheet Pan Halloumi and Spring Vegetable Skillet

This sheet pan halloumi and spring vegetable skillet is my go-to for a quick and satisfying weeknight dinner. I love how the halloumi gets wonderfully crispy, and the vegetables are tender-crisp with those lovely roasted edges. It’s incredibly simple to throw together, making it perfect for even beginner cooks who want a flavorful meal without a lot of fuss. Plus, cleanup is a breeze with just one pan!

Ingredients

• 1 block (8 oz) halloumi cheese, cut into 1-inch cubes
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 pint cherry tomatoes, halved
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• Fresh lemon wedges, for serving

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2. In a large bowl, combine the halloumi cubes, asparagus pieces, halved cherry tomatoes, and red onion wedges.
3. Drizzle the olive oil over the vegetables and halloumi. Sprinkle with oregano, garlic powder, salt, and pepper. Toss everything gently to ensure it's evenly coated.
4. Spread the mixture in a single layer on the prepared baking sheet.
5. Roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly charred, and the halloumi is golden brown and slightly crispy.
6. Serve immediately with fresh lemon wedges on the side for squeezing over the top.