Sheet Pan Baked Feta with Veggies

I made this amazing and really easy dish over the holidays and it was so delicious we ate the whole tray! This is adapted from a NY Times recipe by Yasmin Fahr.

I found this could feed 2- 3 people plus leftovers, you can always double or shorten the recipe depending on how many you are serving.

• Preheat oven to 400F

• Ingredients:

• Broccoli trimmed and split lengthwise

• 1 pint of grape or cherry tomatoes halved

• 1 small red or sweet onion, peeled, quartered and cut into wedges

• 1 lemon thinly cut into round wheels

• the recipe called for 3 TBSP of olive oil… but go wild if you feel a call

• 1/2 tsp of red pepper flakes (optional)

• Dust it all with Sea salt + ground pepper

• 1/2 cup of fresh basil or cilantro leaves roughly chopped

• 2 6-8 ounce blocks of feta - I did not cut them up it was fun to spoon veggies with them but you could cut them into 1 inch blocks

• I did not include pasta but you could serve with pasta as an optional carb- same with a protein if you choose

Prep:

On a sheet pan include all of the above and toss with olive oil, sprinkle seasonings to your taste, blocks of Feta spaced around tray

Roast 15 - 20 minutes stirring halfway through but leave the Feta in it’s place

Roast until broccoli is charred at the tips and tomato skins blister a bit

• everyone’s oven runs differently, keep an eye on it. I found that 30 minutes all in was perfect but you may need more or less time.

Served in a dish or bring the pan to the table family style and have everyone jump in!