{"id":"6911f892-747d-4883-93a1-964c3758af23","url":"https://recipestripper.com/recipes/6911f892-747d-4883-93a1-964c3758af23","source_url":"https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon","title":"Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon","description":"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.","servings":4,"servings_text":"4 servings","total_time":"PT25M","ingredients":[{"text":"1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces","item":"broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces","quantity":1,"unit":"bunch"},{"text":"1 pint grape tomatoes, halved (about 2 cups)","item":"grape tomatoes, halved","quantity":1,"unit":"pint","preparation":"about 2 cups"},{"text":"1 small red onion, peeled, quartered and cut into 2-inch wedges","item":"small red onion, peeled","quantity":1,"preparation":"quartered and cut into 2-inch wedges"},{"text":"1 lemon, ½ cut into thin rounds and the remaining ½ left intact, for serving","item":"lemon, 0.5 cut into thin rounds and the remaining ½ left intact, for serving","quantity":1},{"text":"3 tablespoons olive oil, plus more for serving","item":"olive oil","quantity":3,"unit":"tbsp","preparation":"plus more for serving"},{"text":"1 teaspoon ground cumin","item":"ground cumin","quantity":1,"unit":"tsp"},{"text":"½ teaspoon red-pepper flakes","item":"red-pepper flakes","quantity":0.5,"unit":"tsp"},{"text":"Kosher salt and black pepper","item":"Kosher salt and black pepper"},{"text":"2 (6- to 8-ounce) blocks feta, cut into 1-inch slices","item":"(6- to 8-ounce) blocks feta, cut into 1-inch slices","quantity":2},{"text":"Cooked orzo or farro, for serving","item":"Cooked orzo or farro, for serving"},{"text":"½ cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)","item":"fresh basil or cilantro leaves and fine stems, roughly chopped","quantity":0.5,"unit":"cup","preparation":"optional"}],"instructions":[{"number":1,"text":"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.)"},{"number":2,"text":"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."},{"number":3,"text":"Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using."}],"date_published":"2026-10-29T23:42:15.146878+00:00","date_modified":"2026-10-29T23:42:15.146878+00:00"}