Roasted Vegetables & Feta
Roasted vegetables and feta make the perfect vegetarian side-dish at a summer BBQ or in the middle of winter by the crackling fire. This recipe is easy because everything gets baked together on a single sheet-pan. Beautiful, simple, and wholesome.
- 1 Bunch Broccolini, ends trimmed & stalks halved if thick Broccoli cut into bite-sized pieces work too
- 1 Pint Grape tomatoes, halved ~2 cups
- 1 small Red onion, quartered and cut into 2-inch wedges
- 1 Lemon, 1/2 cut into slices and the other half intact for serving
- 3 tbsp. Olive oil
- 1 tsp. Ground cumin
- 1/2 tsp. Red pepper flakes
- Big Pinch Salt
- Big Pinch Pepper
- 2 6-8 oz. Blocks of feta cut into 1-inch slices (much thinner than in my photo)
- 1/2 cup Fresh basil or other fresh herbs
Position the oven rack to the lower third. Heat the oven to 400F degrees.
On a cookie sheet, place the broccolini, tomatoes, onion, and lemon. Drizzle with olive oil and toss to coat. Sprinkle the cumin, pepper flakes, salt, and pepper and toss again. Place the feta pieces amongst the vegetables.
Bake for 15-20 minutes, or until the vegetable stems can be pierced easily with a fork and the tomatoes are wrinkled.
Drizzle with extra olive oil and sprinkle with fresh herbs. Place extra lemon on the side. Optionally serve with pasta or grains.
*Note: Slice the feta thinner than my photo indicates to prevent it from drying out.
Recipe from New York Times.