Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

🥘 Ingredients

• broccolini 1 bunch
• grape tomatoes 1 pint
• red onion 1 small
• lemon ½
• olive oil 3 Tbsp
• ground cumin 1 tsp
• red-pepper flakes ½ tsp
• kosher salt
• black pepper
• feta 2 blocks
• cooked orzo or farro
• olive oil
• lemon ½
• fresh basil or cilantro ½ cup

1. 1

   Heat the oven to 400 degrees with a rack set in the lower third.
2. 2

   On a sheet pan, combine the broccolini (ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces), grape tomatoes (halved, about 2 cups), red onion (peeled, quartered and cut into 2-inch wedges), and lemon (cut into thin rounds) with the olive oil and toss.
3. 3

   Add ground cumin and red-pepper flakes , season with kosher salt and black pepper (to taste), and toss again until evenly coated.
4. 4

   Nestle the feta (6- to 8-ounce blocks, cut into 1-inch slices) into the vegetables. (It’s OK if they break apart a little.)
5. 5

   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.
6. 6

   Serve over cooked orzo or farro (for serving).
7. 7

   Drizzle with olive oil (for serving) and serve with the remaining lemon (left intact) for squeezing.
8. 8

   Top with fresh basil or cilantro (leaves and fine stems, roughly chopped, optional), if using.