Name: Sheet-Pan Baked Feta with Broccolini, Tomatoes, and Lemon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 bunch broccolini, ends trimmed, thick stalks split lengthwise (or broccoli, stalks trimmed and cut into bite-size pieces); 1 pint grape tomatoes, halved (about 2 cups); 1 small red onion, peeled, quartered and cut into 2-inch wedges; 1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact for serving; 1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional); 3 tablespoons olive oil, plus more for serving; 1 teaspoon ground cumin; 1/2 teaspoon red-pepper flakes; Kosher salt and black pepper, to taste; 2 (6- to 8-ounce) blocks feta cheese, cut into 1-inch slices; Cooked orzo or farro, for serving

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces

1 pint grape tomatoes, halved (about 2 cups)

1 small red onion, peeled, quartered and cut into 2-inch wedges

1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving

3 tablespoons olive oil, plus more for serving

1 teaspoon ground cumin

1/2 teaspoon red-pepper flakes

Kosher salt and black pepper

2 (6- to 8-ounce) blocks feta, cut into 1-inch slices

Cooked orzo or farro, for serving

1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Instructions

Step 1: Preheat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion, and lemon slices. Add the olive oil and toss everything together.

Step 2: Sprinkle the ground cumin and red-pepper flakes over the vegetables. Season with kosher salt and black pepper, then toss again until all ingredients are evenly coated.

Step 3: Arrange the feta slices nestled among the vegetables on the sheet pan. It’s okay if some feta pieces break apart slightly during roasting.

Step 4: Roast for 15 to 20 minutes, stirring the vegetables halfway through but leaving the feta in place. The broccolini should char at the tips, the stems become tender, and the tomato skins should blister and begin to break down.

Step 5: Serve the roasted vegetables and feta over cooked orzo or farro. Drizzle with additional olive oil and provide the remaining lemon half for squeezing over the dish. Top with fresh herbs, if desired.

Tips & Variations

Substitute broccolini with regular broccoli or asparagus if preferred.

Use fresh thyme or oregano instead of cumin for a different flavor profile.

Add a handful of kalamata olives before roasting for extra briny depth.

To keep feta slices intact, chill the feta before slicing and handle gently.

For a spicy kick, sprinkle more red-pepper flakes or a pinch of cayenne on top just before serving.

FAQs

Can I use a different type of cheese instead of feta?

Yes, you can substitute feta with halloumi or goat cheese, but keep in mind that the texture and melting properties will differ. Feta’s crumbly, salty profile is key to this recipe’s flavor.