Sheet Pan Halloumi and Spring Vegetable Skillet

I love finding recipes that are not only delicious but also incredibly simple to put together, and this sheet pan halloumi and spring vegetable skillet is exactly that. It's perfect for those weeknights when I want something satisfying without a lot of fuss. The salty, squeaky halloumi cheese gets beautifully golden and slightly crispy, while the fresh spring vegetables roast to tender perfection. You don't need to be an expert cook to whip this up; it's a straightforward process that yields fantastic results every time.

Ingredients

• 1 block (8 oz) halloumi cheese, cut into 1-inch cubes
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 lb baby potatoes, halved or quartered if large
• 1 red onion, cut into wedges
• 1 pint cherry tomatoes
• 3 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley, for garnish

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, toss the halved baby potatoes and red onion wedges with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast the potatoes and onions for 15 minutes, or until they begin to soften.
4. While the potatoes and onions are roasting, add the asparagus pieces and cherry tomatoes to the same large bowl. Add the remaining 2 tablespoons of olive oil, dried oregano, salt, and pepper. Toss to coat.
5. Remove the baking sheet from the oven. Add the seasoned asparagus and cherry tomatoes to the pan, distributing them evenly. Add the cubed halloumi cheese to the pan as well.
6. Return the baking sheet to the oven and roast for another 10-15 minutes, or until the vegetables are tender-crisp and the halloumi is golden brown and slightly softened.
7. In a small bowl, whisk together the fresh lemon juice.
8. Drizzle the lemon juice over the roasted vegetables and halloumi. Garnish with fresh parsley. Serve immediately.