Sheet-Pan Baked Feta with Broccolini and Tomatoes

Healthy dinner - but make it cheesy! Who says you can't have the best of both worlds?


  • 1 bunch broccolini, ends trimmed, thick stalks split lengthwise
  • 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
  • 3 tablespoons olive oil, plus more for serving
  • 1 teaspoon ground cumin
  • ½ teaspoon red-pepper flakes
  • Kosher salt and black pepper
  • (2) 6 oz blocks feta, cut into 1-inch slices
  • 2 cups Cooked orzo or farro, for serving
  • Optional: ½ cup fresh basil, roughly chopped


  • 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.)
  • 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.
  • Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh basil.

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