MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sheet-Pan Baked Feta w/Broccolini, Tomatoes & Lemon
Categories: Cheese, Vegetables, Citrus, Chilies, Vegetables
Yield: 4 servings
1 bn Broccolini; ends trimmed,
- thick stalks split
- lengthwise
+=OR=+
1 bn Broccoli; stalks trimmed,
- cut in bite-size pieces
1 pt Grape tomatoes; halved
1 sm Red onion; peeled, quartered
- cut in 2" wedges
1 Lemon; 1/2 in thin rounds,
1/2 Left intact to serve
3 tb Olive oil; more to serve
1 ts Ground cumin
1/2 ts Red-pepper flakes
Salt & black pepper
2 (6 to 8 oz) blocks feta; in
- 1" slices
Cooked orzo or farro; to
- serve
1/2 c Fresh basil or cilantro
- leaves and fine stems,
- rough chopped (opt)
Set the oven @ 400 F/205 C 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 herbs, if using.
Recipe by Yasmin Fahr
RECIPE FROM:
https://cooking.nytimes.com
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