Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

Name: Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon
Total time: 25 min
Yield: 4 servings
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)

By Yasmin Fahr

Published July 24, 2020

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon — Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 25 minutes
Rating: 5(17,846)
Comments: Read comments

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 ½-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

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Ingredients

Yield:4 servings

1bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1pint grape tomatoes, halved (about 2 cups)
1small red onion, peeled, quartered and cut into 2-inch wedges
1lemon, ½ cut into thin rounds and the remaining ½ left intact, for serving
3tablespoons olive oil, plus more for serving
1teaspoon ground cumin
½teaspoon 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
½cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Heat 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 with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)
Step 2
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 3
Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Ratings

5 out of 5

17,846 user ratings

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Comments

brooklynladyp4 years ago

So delicious! I had been craving a Greek salad so had all the ingredients. Used broccoli, and used homemade preserved lemons instead of fresh, oregano instead of cumin to continue the Greek vibe and added kalamata olives. Tossed with gluten free fusilli. Had to stop myself from going back for more and eating what is supposed to be tomorrow's lunch!

Barbara4 years ago

Recommend seasoning all the ingredients recommended in a large bowl and then transferring to the sheet pan. It’s easier to coat everything that way. And don’t worry about measuring the olive oil. Use what you think you need.

Susan Miller4 years ago

This really does need to be served right out of the onion, or you risk the feta getting incrementally chewier as it gets cooler. Really good, used broccoli instead of broccoli And it worked well. Used only one block of feta, more than enough.

Mishell2 days ago

I make this all the time. It’s so good and so easy. And it makes a beautiful presentation. Sometimes I add a can of drained chickpeas to it before cooking to add a little protein and fiber. The lemons are what really make it shine.

Barbara3 days ago

I have made this recipe with both broccolini and with broccoli. I like it much better with broccoli as found the broccolini too bitter and chewy, even after cutting off big stems. I love this recipe and make it frequently in large batches, so I can freeze some as well. If you use more broccoli, it needs more cooking time. Feta that has a higher fat content works better than one with a low fat content.

Leah6 days ago

Absolutely delicious and super easy. I doubled everything except the feta and served over farro. Generous portions for 3 adults and a very hungry growing teenager. I’ll definitely make this again, especially during tomatoes-from-the-garden season!

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