Baked Feta with broccoli and tomatoes
Servings 4
Ingredients
- 500 gr broccoli ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
- 500 gr grape tomatoes halved
- 1 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
- 3 tbsp olive oil plus more for serving
- 1 tsp ground cumin
- ½ tsp red-pepper flakes
- salt & black pepper
- 500 gr blocks feta 2 blocks cut into 1-inch slices
- Cooked orzo* or farro for serving
- 100 gr basil fresh, roughly chopped
Instructions
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Heat the oven to 200° C with a rack set in the lower third.
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On a sheet pan, combine the broccoli, 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.
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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.
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Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs.
Recipe Notes
* Orzo is a form of short-cut pasta, shaped like a large grain of rice. Orzo is essentially identical to the kritharáki (little barley) in Greek cuisine.
Recipe from https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon by Yasmin Fahr
Photo by Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.