Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon
30 min4 servings
Roasted vegetables and feta cheese on one pan, charred and blistered with cumin and lemon.
| prepPreheat oven to 400°F / 200°C with rack in lower third | ||||
| 1 bunch broccolini, ends trimmed, thick stalks split lengthwise | Toss vegetables, lemon & oil with spices | Nestle feta into vegetables | Roast 400°F / 200°C, 15–20 min, stir halfway | Serve over orzo, drizzle oil, top with herbs |
| 1 pint / 300 g grape tomatoes, halved | ||||
| 1 small red onion, peeled, quartered and cut into 2-inch wedges | ||||
| ½ lemon, cut into thin rounds | ||||
| 45 ml olive oil, plus more for serving | ||||
| 1 teaspoon ground cumin | ||||
| ½ teaspoon red-pepper flakes | ||||
| Kosher salt and black pepper | ||||
| 2 (6- to 8-ounce / 170–225 g) blocks feta, cut into 1-inch slices | ||||
| Cooked orzo or farro, for serving | ||||
| 10 g fresh basil or cilantro leaves and fine stems, roughly chopped (optional) | ||||
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