Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon¶
 Serves |
 Total Time |
|---|---|
| 4 | 20 minutes |
Ingredients¶
- 1 bunch broccolini
- 1 pint grape tomatoes
- 1 small red onion
- 0.5 lemon
- 3 Tbsp olive oil
- 1 tsp ground cumin
- 0.5 tsp red-pepper flakes
- some kosher salt
- some black pepper
- 2 blocks feta
- some cooked orzo or farro
- some olive oil
- 0.5 lemon
- 0.5 cup fresh basil or cilantro
Cookware¶
Instructions¶
Step 1¶
Heat the oven to 400 degrees with a rack set in the lower third.
Step 2¶
On a sheet pan, combine the broccolini (ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces), grape tomatoes (halved, about 2 cups), red onion (peeled, quartered and cut into 2-inch wedges), and lemon (cut into thin rounds) with the olive oil and toss.
Step 3¶
Add ground cumin and red-pepper flakes, season with kosher salt and black pepper (to taste), and toss again until evenly coated.
Step 4¶
Nestle the feta (6- to 8-ounce blocks, cut into 1-inch slices) into the vegetables. (It’s OK if they break apart a little.)
Step 5¶
Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
Step 6¶
Serve over cooked orzo or farro (for serving).
Step 7¶
Drizzle with olive oil (for serving) and serve with the remaining lemon (left intact) for squeezing.
Step 8¶
Top with fresh basil or cilantro (leaves and fine stems, roughly chopped, optional), if using.
Source