Sheet-Pan Baked Feta With Broccolini, Tomatoes, and Lemon

Irresistibly Tangy and Comforting – A Sheet-Pan Dish That Will Satisfy Every Craving

This Sheet-Pan Baked Feta With Broccolini, Tomatoes, and Lemon is the perfect Mediterranean-inspired dish, combining savory, tangy feta cheese with vibrant broccolini, sweet cherry tomatoes, and zesty lemon. Roasted to perfection on a single sheet pan, the flavors meld together beautifully to create a simple yet impressive meal. Ideal for busy weeknights, but fancy enough for a casual dinner party, this recipe offers minimal prep and maximum flavor.

This dish is perfect for casual dinners, light and healthy lunches, or even as a colorful addition to a Mediterranean-themed dinner party. It’s also a great option for vegetarian guests at gatherings like birthdays, weekend dinners, or holiday celebrations.

How to Make From Scratch:

1. Prepare the Ingredients: Preheat your oven to 400°F (200°C). Wash and trim the broccolini, slice the lemons into rounds, and halve the cherry tomatoes.
2. Assemble the Sheet Pan: On a sheet pan, arrange the broccolini, cherry tomatoes, and lemon slices around a block of feta cheese. Drizzle with olive oil, and season with salt, pepper, and a pinch of red pepper flakes.
3. Roast: Bake in the preheated oven for 20-25 minutes until the feta is soft and golden and the vegetables are tender and slightly charred.
4. Serve: Remove from the oven and serve warm with crusty bread or as a side dish to your favorite protein.

When to Flip:

There’s no need to flip the feta but toss the vegetables halfway through cooking (around the 10-minute mark) to ensure they roast evenly.

How to Reheat:

To reheat, place the leftovers on a sheet pan and bake in a preheated 350°F (175°C) oven for 8-10 minutes. Alternatively, microwave individual portions for 1-2 minutes until heated through.

Can You Save the Batter?

This recipe doesn’t involve batter, but leftover roasted veggies and feta can be stored for future meals.

Can You Freeze It?

While it’s possible to freeze this dish, the texture of the feta and vegetables may change. If you choose to freeze it, allow the dish to cool completely, then transfer it to an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight and reheat as needed.

Ingredients:

• 1 block (8 oz) of feta cheese
• 1 bunch of broccolini, trimmed
• 1 pint cherry tomatoes, halved
• 1 lemon, sliced into rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ½ teaspoon red pepper flakes (optional)

Directions:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the ingredients: Trim the broccolini, halve the cherry tomatoes, and slice the lemon into thin rounds.
3. Assemble the sheet pan: Place the block of feta in the center of a sheet pan. Arrange the broccolini, tomatoes, and lemon slices around the feta. Drizzle everything with olive oil, and season with salt, pepper, and red pepper flakes.
4. Roast: Place the sheet pan in the oven and roast for 20-25 minutes, tossing the vegetables halfway through.
5. Serve: Once the feta is soft and golden, and the veggies are tender and slightly charred, remove the pan from the oven. Serve immediately with bread or as a side.

Editor’s Note:

For a heartier meal, serve this dish with couscous, quinoa, or pasta. You can also add roasted potatoes or swap the broccolini for asparagus or zucchini based on what’s in season.

Nutrition Facts (per serving):

• Calories: 280
• Fat: 22g
• Carbohydrates: 12g
• Protein: 10g
• Fiber: 4g
• Sugar: 5g

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