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

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4 from 11 reviews

This vibrant and easy sheet-pan meal features broccolini, grape tomatoes, and red onion roasted alongside creamy slices of feta cheese and bright lemon rounds. Tossed with olive oil and warm spices, it’s a flavorful vegetarian dish perfect for a quick weeknight dinner when served over orzo or farro. The roasting method intensifies the vegetables’ natural sweetness while adding a delightful char to the broccolini tips and softening the feta to luscious creaminess.

Ingredients

Vegetables

  • 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

Seasonings and Oils

  • 3 tablespoons olive oil, plus more for serving
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red-pepper flakes
  • Kosher salt and black pepper, to taste

Dairy

  • 2 (6- to 8-ounce) blocks feta, cut into 1-inch slices

Serving

  • Cooked orzo or farro, for serving
  • 1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Instructions

  1. Preheat the oven and prepare vegetables: Heat the oven to 400°F (200°C) and position a rack in the lower third. On a sheet pan, combine the broccolini, halved tomatoes, red onion wedges, and lemon slices. Drizzle with 3 tablespoons of olive oil.
  2. Season the vegetables: Add 1 teaspoon of ground cumin, 1/2 teaspoon of red-pepper flakes, and season generously with kosher salt and black pepper. Toss everything gently to coat the vegetables evenly with the oil and seasonings.
  3. Add feta to the pan: Nestle the 1-inch slices of feta cheese into the vegetable mixture on the sheet pan. Don’t worry if the feta breaks apart—it will soften nicely during roasting.
  4. Roast the sheet pan ingredients: Place the pan in the oven and roast for 15 to 20 minutes, stirring the vegetables halfway through while keeping the feta in place. Roast until the broccolini tips are charred, stems are tender when pierced with a fork, and tomato skins start to blister and break down.
  5. Serve the roasted dish: Spoon the roasted broccolini, tomatoes, onions, lemon slices, and feta over cooked orzo or farro. Drizzle with extra olive oil and squeeze the remaining half of the lemon over the top. Garnish with chopped fresh basil or cilantro if desired. Enjoy warm.

Notes

  • Using broccolini gives a tender crunch and charred flavor, but broccoli works well too.
  • If you prefer less heat, reduce the red-pepper flakes or omit them entirely.
  • Feel free to swap the fresh herbs for parsley or oregano for different herbaceous notes.
  • For a gluten-free option, serve with quinoa or rice instead of orzo or farro.
  • Watch the feta carefully during roasting to avoid over-browning; it should soften but not completely melt away.

Find it online: https://cookedbysarah.com/sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon-recipe/