Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

 

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

 

This bright, Mediterranean-inspired sheet-pan dinner is simple, comforting, and full of fresh taste. Creamy baked feta becomes irresistibly gentle whilst broccolini turns soft with crisp edges and cherry tomatoes burst right into a juicy sauce. Finished with lemon, this dish feels each mild and gratifying — best for busy weeknights or an clean weekend meal.

Ingredients (Serves 2–3)

1 block feta cheese (one hundred eighty–2 hundred g), left complete

1 bunch broccolini, trimmed

1½ cups cherry or grape tomatoes

3 tablespoons olive oil

2 garlic cloves, thinly sliced (optionally available)

Zest of ½ lemon

Juice of ½ lemon

½ teaspoon dried oregano or thyme

Freshly cracked black pepper

Optional: chili flakes, olives, or sparkling basil

Instructions

1. Preheat your oven to 2 hundred°C (400°F).

2. Place the feta block within the middle of a big sheet pan. Arrange the broccolini and tomatoes around it in a unmarried layer.

3. Drizzle the whole thing with olive oil, ensuring the vegetables are nicely lined. Scatter the sliced garlic over the pan if the usage of.

4. Sprinkle oregano, lemon zest, and black pepper over the feta and greens. Add chili flakes if you want a little warmness.

5. Roast for 20–25 minutes, till the tomatoes burst, the broccolini is gentle with gently charred recommendations, and the feta is gentle and gently golden on pinnacle.

6. Remove from the oven and squeeze clean lemon juice over the whole thing. Gently mash the feta into the roasted greens to create a creamy, tangy sauce.

7. Finish with sparkling basil or olives if preferred, and serve straight away.

Serving Ideas

This versatile dish pairs beautifully with crusty bread or heat flatbread for scooping up the creamy feta and roasted veggies. You can also spoon it over cooked pasta, orzo, couscous, or quinoa for a heartier meal. It works equally well as a mild fundamental path or as a colourful aspect dish along grilled fish or roasted chook.

Tips

Don’t disintegrate the feta earlier than baking — retaining it entire helps it live creamy.

If your broccolini is thick, slice large stems lengthwise so everything cooks evenly.

For extra depth of taste, add a few olives or capers earlier than roasting.

Leftovers maintain properly within the fridge for up to 2 days and are super tossed into salads or reheated with pasta.

Simple, colourful, and filled with bright lemony taste, this sheet-pan baked feta recipe proves that healthful food don’t need to be complex.