Lemon Feta Veggie Bake
Simple and filled with robust flavor! Perfect as a side dish or add chicken for a main entrée.
A one sheet wonder that is sure to find its way into your weekly rotation!
INGREDIENTS
1 bunch broccolini ends trimmed, thick stalks split lengthwise OR broccoli stalks trimmed and cut into bite-size pieces
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
2 Tbsp olive oil, plus more for serving
1 tsp ground cumin
1/2 tsp red pepper flakes
Salt and pepper
2 blocks feta (6 to 8 ounces), cut into 1-inch slices
Cooked orzo for serving
1/2 cup fresh basil roughly chopped (optional)
instructions
Heat the oven to 400°F and place rack in bottom position.
In 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 feta slices into the vegetables (it’s okay if they break apart a little).
Roast 15 to 20 minutes until the broccolini is charred at the tips with stems easily pierced with a fork and the tomato skins start to blister and break down. Stir halfway through, being careful to leave the feta in place.
Serve over orzo with a squeeze of lemon, drizzle of olive oil and fresh basil on top.
*To add chicken breast: Season chicken with the same spices and place in a separate dish to bake alongside veggie sheet. Be sure to place the chicken in first, about 12-15 minutes early, since it will take longer.
