Sheet Pan Baked Feta With Broccolini Tomatoes And Lemon Recipes

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

Steps:

• 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 herbs, if using.

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

Steps:

• Preheat oven to 400 degrees.
• Toss all vegetables and seasonings together on a large baking sheet.
• Nestle 6-8 ounces of feta cheese amongst the veggies, cut into 1 inch blocks.
• Roast in the oven for 15-20 minutes.
• Layer over orzo pasta (that's what we used!), whole grain rice, farro, quinoa - whatever you have on hand!
• Top with a drizzle of olive oil, fresh lemon juice and a pinch of salt. Enjoy!

SHEET PAN BAKED FETA WITH SUMMER VEGETABLES

Steps:

• Place a rimmed baking sheet on the lower rack of the oven. Preheat the oven to 425 degrees F.
• Combine the vinegar, rosemary sprig and honey in a small saucepan. Bring to a boil, lower the heat, and simmer until thick and syrupy and reduced to about 2 tablespoons, about 2 minutes. Set aside to cool slightly. Remove and discard the rosemary sprig.
• Carefully remove the hot baking sheet from the oven. Scatter the corn, peppers, zucchini and scallions on the baking sheet. Sprinkle with the red pepper flakes and 1 teaspoon salt. Drizzle with 3 tablespoons of the olive oil and toss. Nestle the slabs of feta in among the vegetables. Roast until the vegetables are tender and the feta is warmed through and softened, about 15 minutes.
• While the feta and vegetables roast, combine 1 cup water, 1 teaspoon salt and the remaining 1 tablespoon oil in a small saucepan. Bring to a boil and stir in the bulgur. Remove from the heat and cover. Let sit for 8 minutes, then fluff with a fork.
• Once the vegetables are tender, turn on the broiler and move the baking sheet to the top rack of the oven. Broil until the cheese and vegetables are browned in places, about 2 minutes.
• To serve, divide the escarole among 4 shallow bowls. Top with the warm bulgur, vegetables and feta. Drizzle with the balsamic reduction and serve.

ROASTED BROCCOLINI AND LEMON WITH PARMESAN

Steps:

• Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
• Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
• Remove from the oven, squeeze the remaining half of the lemon over the top and serve.