LUCY BURDETTE: I saw this recipe some months ago in the New York Times but have been waiting to make this meal until we returned to Connecticut. One of the booths at our local farmers market has the most delicious, mild and fresh feta cheese. I find other brands of feta cheese can be overly salty and strong flavored.
The sheet pan ingredients can be put together in 15 or 20 minutes, but the end result has a pop of flavor. (I left out the salt because the cheese takes that role.) BTW, this cheese is also delicious grated over a salad.
Ingredients
One bunch broccolini or broccoli
2 cups small tomatoes such as grape
One red onion
One lemon
Fresh black pepper
3 tablespoons olive oil
1/2 teaspoon ground cumin
18 ounce block, feta cheese
Basil or cilantro leaves for garnish.
Orzo for serving
Prepare the vegetables by rinsing the broccolini or broccoli, cutting off the ends, and then cutting them lengthwise into long, thin pieces. Peel the onion and cut it into quarters.
Slice half of the lemon, reserving the other half for squeezing. Slice the feta into rectangular pieces.
Heat the oven to 400. Cover a sheet pan with a piece of parchment paper. And the broccolini, the onion, the tomatoes, and the lemon slices and toss with the olive oil. Sprinkle with cumin and pepper, adding red pepper flakes if you’d like a little zip. Spread the vegetables out, leaving openings to nestle in the feta cheese.
Roast for 15 to 20 minutes until the vegetables are beginning to char at the edges. Serve over orzo. Sprinkle with fresh herbs and a squeeze of lemon juice. Next time I would add some garbanzo beans before roasting!
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Yummy and fresh, Lucy - thanks!
ReplyDeleteYou're welcome. Not as glamorous as chocolate cake, but we can't eat that for every meal!
DeleteThank you for the yummy, perfect for this time of year recipe!
ReplyDelete2clowns at arkansas dot net
thanks Kay!
DeleteThis looks delicious and so pretty. I think it would also be good cold. Irene
ReplyDeleteIt might be, thanks Irene!
DeleteThank you Lucy for this delicious recipe. My daughter-in-law is Bulgarian, so we always have feta cheese in the fridge. We will certainly make this recipe. Thank you for offering us readers hours of fun with your books, and deliciousness with your recipes! Luis at ole dot travel
ReplyDeleteThanks so much Luis!
DeleteYum! I've been looking forward to making this, too! Thanks for the reminder, Lucy.
ReplyDeleteI know you'll like it Molly!
DeleteGreat recipe for a summer evening picnic. Thank you! aprilbluetx at yahoo dot com
ReplyDeleteYou're welcome April!
DeleteA cousin to the baked feta classic. I like the additions and the chickpeas sound inspired.
ReplyDeleteThe feta gets so soft and creamy, it's wonderful!
Yes Libby, the feta is wonderful!
Delete