Description
This vibrant sheet-pan baked feta recipe features tender broccolini, blistered grape tomatoes, and tangy lemon slices, all roasted together with flavorful spices and olive oil. The feta cheese melts slightly, adding creamy saltiness that pairs perfectly with the fresh herbs and a bed of orzo or farro. A simple, healthy, and elegant one-pan meal that’s easy to prepare and bursts with Mediterranean flavors.
Ingredients
Scale
Vegetables & Herbs
- 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)
Pantry
- 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
Dairy
- 2 (6- to 8-ounce) blocks feta cheese, cut into 1-inch slices
Grains
- Cooked orzo or farro, for serving
Instructions
- Prepare the oven and vegetables: Preheat your oven to 400°F (200°C) with a rack positioned in the lower third. On a large sheet pan, combine the broccolini, halved grape tomatoes, red onion wedges, and lemon slices. Drizzle with 3 tablespoons of olive oil and toss to coat evenly. Sprinkle the ground cumin, red-pepper flakes, kosher salt, and black pepper over the vegetables, tossing again to distribute the spices thoroughly.
- Add feta and roast: Nestle the sliced feta pieces into the vegetable mixture on the sheet pan, allowing them to sit among the veggies (they may break apart slightly, which is fine). Place the sheet pan into the oven and roast for 15 to 20 minutes. Halfway through, stir the vegetables gently to ensure even cooking, but leave the feta undisturbed so that it softens nicely without breaking down completely. Roast until the broccolini tips are charred, the stems can be pierced easily with a fork, and the tomato skins start to blister and collapse.
- Serve the dish: Spoon the roasted broccolini, tomatoes, onion, and melty feta over a bed of cooked orzo or farro. Drizzle with additional olive oil and serve with the remaining lemon half for squeezing over the top. If desired, sprinkle freshly chopped basil or cilantro for a fragrant finishing touch.
Notes
- For a milder dish, reduce or omit the red-pepper flakes.
- If broccolini is unavailable, broccoli florets or asparagus can be substituted.
- Use good-quality olive oil for drizzling to enhance the flavor at serving.
- Cooking times may vary slightly depending on your oven—watch for charred tips and softened stems as indicators of doneness.
- This dish pairs well with quinoa or couscous as alternatives to orzo or farro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: sheet-pan baked feta, broccolini, roasted tomatoes, lemon, Mediterranean, one-pan meal, easy dinner, vegetarian recipe
