Baked Feta with Broccolini, Tomatoes and Lemon (Sheet-Pan)

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" 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.

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pt grape tomatoes, halved (~ 2 cups)
1 small red onion, peeled, quartered and cut into 2" wedges
1 lemon, ½ cut into thin rounds and ½ left intact, for serving
3 Tbsp. extra-virgin olive oil, plus more for serving
1 tsp. ground cumin
½ tsp. red pepper flakes
kosher or sea salt
black pepper, freshly ground
2 (6-8 oz) blocks feta, cut into 1" slices

To Serve:
cooked orzo or farro
½ cup fresh basil or cilantro leaves and fine stems, roughly chopped

Heat the oven to 400°F (200°C/180°C fan, Gas Mark 6) with a rack set in the lower third.

In a large bowl, 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.

Add vegetables to a sheet pan. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15-20 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.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if desired.

Makes 4 servings.