Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

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(18,605)
Comments
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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
Nutritional analysis per serving (4 servings)

548 calories; 33 grams fat; 15 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 24 grams protein; 1188 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.)

  2. 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.

  3. 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.

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Ratings

5 out of 5
18,605 user ratings
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Comments

brooklynladyp

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!

Barbara

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 Miller

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.

Charlie

We make this every Sunday with Farmer's market ingredients. We cut out the broccolini and replace it with zucchini and peppers. The baby peppers are arguably the best part. Eat with fresh bread.

Annie

I made this for lunch and this was extremely satisfying. I didn't serve this with anything else. The lemon slices were thin enough to cook down and melt; the rind was edible and delicious with the feta. I used oregano instead of cumin as I'm not a fan of cumin. Will definitely make again and again. This would also make an excellent side dish. For me as mostly a non-meat eater, this was a main; Lovely.

Elizabeth

Delicious. Chill the leftovers mixed with the orzo, some olives, and a little vinegar, and you have a great pasta salad for lunch.

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Credits

By Yasmin Fahr

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