Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

June 09, 2026

EBT-Friendly: 100% of ingredients

Made by NYT Cooking

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A simple, vibrant sheet-pan dinner where broccolini, tomatoes, and lemon roast alongside creamy, tangy feta. The feta becomes soft and almost spreadable, while the vegetables caramelize and burst with flavor. Serve over orzo or farro for an easy vegetarian meal.

Ingredients:

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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Heat the oven to 400°F (200°C) with a rack set in the lower third.
  2. On a sheet pan, combine 1 bunch broccolini (ends trimmed, thick stalks split lengthwise), 1 pint halved grape tomatoes, 1 small red onion (cut into 2-inch wedges), and ½ lemon cut into thin rounds. Drizzle with 3 tablespoons olive oil and toss.
  3. Add 1 teaspoon ground cumin, ½ teaspoon red-pepper flakes, and a generous pinch of kosher salt and black pepper. Toss again until evenly coated.
  4. Nestle 2 blocks of feta (cut into 1-inch slices) into the vegetables. It’s okay if they break apart a little.
  5. Roast for 15-20 minutes, stirring the vegetables 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.
  6. Serve over cooked orzo or farro. Drizzle with additional olive oil and serve with the remaining lemon half for squeezing. Top with fresh basil or cilantro if desired. Enjoy!

Total Ingredients: 11 distinct items

EBT-Eligible: 100%

All ingredients are basic grocery staples including fresh broccolini, tomatoes, onion, lemon, olive oil, spices, feta cheese, and orzo/farro.

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