The last few meal recipes I shared have been very Mediterranean inspired, clearly a sign of what I’ve been craving during this pregnancy! Light and flavorful meals packed with color and so yum. I’ve had a slight aversion to meat during this pregnancy so I’ve been gravitating towards vegetarian meals and this one is so delicious. I initially saw this NY Times recipe on Geri Hirsch’s instagram (she has a great step by step video of this recipe!) and when I made it had so many questions so thought I would share the details here for you to save!
NY Times Sheet Pan Baked Feta with Broccolini, Tomatoes and Lemon
- 1 bunch broccolini, trimmed
- 1 pack of cherry tomatoes, halved
- 1 red onion, sliced
- 1/2 lemon, thinly sliced
- 3 tbsp extra virgin olive oil
- 1 tsp cumin
- 1/2 tsp red pepper flakes
- salt and pepper
- 1 large block of feta cheese, cut into 1 inch slices
Preheat oven to 400 degrees. Toss all vegetables and seasonings together on a large baking sheet. Nestle 6-8 ounces of feta cheese amongst the veggies, cut into 1 inch blocks. Roast in the oven for 15-20 minutes. Layer over orzo pasta (that’s what we used!), whole grain rice, farro, quinoa – whatever you have on hand! Top with a drizzle of olive oil, fresh lemon juice and a pinch of salt. Enjoy!
This recipe is so simple and quick and delicious! Dave loved it too and I think my kids would have also enjoyed! Original recipe here.
If you’re looking for similar flavors try these recipes:
clearly feeling the lemon, feta, orzo vibes!
I’m going to highlight a few reader favorites (perfect for weeknight meals) in case you need some inspo!
…and check out all of my recipes here!