Sheet Pan Baked Feta

This is a recipe from the New York Times that is an easy entrée or side dish.  It is colorful, tasty and vegetarian.  Serve it over wild or brown rice, orzo, roasted potatoes or with a side of Naan or garlic bread.

Serves 4
Prep time: 20 minutes
Cooking time: 25-35 minutes

Ingredients

1 large head broccoli, cut into bite sized pieces

1 pint grape tomatoes, halved

1 small red onion, peeled, quartered and cut into 2 inch wedges

1 lemon, sliced into thin rounds

5 Tablespoons olive oil

1 teaspoon ground cumin

salt and pepper to taste

2 (6 to 8 ounce) blocks feta cheese, cut into 1 inch slices

½ cup fresh basil leaves, roughly chopped

Directions

1. Heat the oven to 400 F.

2. On a sheet pan, combine the broccoli, tomatoes, onion and lemon slices with the olive oil and toss.  Add the seasonings and toss until evenly coated.

3. Nestle the feta slices into the vegetables (it’s okay if they break apart a little).

4. Roast 25-35 minutes, stirring half way through but leaving the feta in place, until the broccoli is charred at the tips and the stems are easily pierced with a fork and the tomato skins start to blister.

5. Top with fresh basil

Make it your own

Add ½ teaspoon red pepper flakes.

Use cauliflower in place of the broccoli.

Add 4-6 cloves garlic.

Replace chopped basil with chopped cilantro.