Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon
4 servings
Ready in 25 min
Cook in 20 min
When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal
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
Source
- Source:
- URL Import
- Publisher:
- Domain:
- nytimes.com
- Copyright:
- NYT Cooking
- Author:
- Yasmin Fahr
- Date:
- Jul 24, 2020
- Url:
- Import Result:
- View Import
- Added By:
- @hiba