Sheet-Pan Baked Feta with Broccolini, Cherry Tomatoes and Lemon

 

Another quick, easy and healthy sheet-pan meal.

I served it over quinoa and used goat and sheep’s milk feta.

I hope you enjoy it!

 
 
 
 

Ingredients:

(4 servings)

1 bunch broccolini, ends trimmed

2 cups cherry tomatoes, halved

1 small red onion, peeled, quartered and cut into wedges

1/2 lemon, cut into thin rounds

3 tbsp olive oil

1 tsp ground cumin

1/2 red pepper flakes

2 blocks feta, cut into 1-inch slices

1/4 cup green olives, halved

Fresh basil or cilantro leaves, for garnish

Salt and pepper to taste

Cooked quinoa, orzo or pasta for serving

 
 
 

Instructions:

  1. Preheat the oven to 400 F.

  2. On a parchment or tin-foil lined baking sheet, combine the broccolini, tomatoes, onion, lemon slices and olives with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, toss again until evenly coated.

  3. Then, nestle the feta slices into the vegetables.

    Roast for 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips and the tomato skins start to blister and break down.

  4. Serve over quinoa or other grain of choice, top with fresh herbs and enjoy!

Recipe by @nytcooking

 
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