Ingredients

Sheet pan

• 1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
• 1 pint (475 ml) grape tomatoes, halved (about 2 cups)
• 1 small red onion, peeled, quartered, and cut into 2 inch (5 cm) wedges
• 1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
• 3 tbsp (45 ml) olive oil, plus more for serving
• 1 tsp (5 ml) ground cumin
• 1/2 tsp (2 ml) red-pepper flakes
• Kosher salt and black pepper
• 2 blocks (6–8 oz / 170–225 g each) feta, cut into 1 inch (2.5 cm) slices

To serve

• Cooked orzo or farro
• 1/2 cup (10 g) fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Steps

1. Heat the oven to 425°F (220°C). On a large rimmed baking sheet, toss the broccolini, tomatoes, onion, and lemon rounds with the olive oil, cumin, red-pepper flakes, and a pinch each of salt and pepper. Go light on the salt, since the feta is salty.
2. Nestle the feta slices among the vegetables and drizzle them with a little more oil.
3. Roast 20–25 min, until the broccolini is charred at the edges, the tomatoes have burst, and the feta is golden in spots.
4. Spoon over orzo or farro. Squeeze the remaining lemon half over the top, drizzle with olive oil, and scatter with the herbs.

Notes

Serves 4. Broccoli works in place of broccolini; cut the stalks into bite-size pieces so they roast through in the same time.

Pairings

• Wine: Assyrtiko – mineral and lemony, made for feta and roasted tomato; Dry Rosé – bright and crisp, handles the cumin and chile heat
• Beer: Witbier – citrus and coriander echo the lemon and cilantro; Pilsner – clean and crisp against the salty, creamy feta