This simple roasted vegetable dish will be on my menu regularly!
When I noticed this recipe in the New York Times I thought “that looks really good”,
and since I had all the ingredients I decided to make this on New Years Eve.
It was incredibly tasty! What a great flavor combination.
I didn’t add extra salt since feta is rather salty already.
In the springtime I’ll try it with green asparagus and in summer I’ll use green beans.
Lemony Roasted Vegetables with Feta Cheese:
- about 3 tablespoons good quality olive oil
- 1/2 to 1 tablespoon ground cumin
- hot pepper flakes to taste
- 1 red onion, peeled and cut into smallish pieces
- 1 bunch broccolini, washed and cut into bitesize pieces (the entire stems are edible without peeling)
- about 15 small cherry tomatoes, halved
- 1 lemon, thinly sliced (Meyer Lemons are perfect here)
- extra fresh lemon juice for serving
- a few tablespoons of chopped fresh herbs if you have them
- about 8 ounces of feta cheese, cut into 4 thick pieces
Preheat the oven to 450°.
Spread all the vegetables and lemon slices out on a large baking sheet.
Add about 3 tablespoons of olive oil and gently mix everything using your hands.
Sprinkle the cumin and pepper flakes evenly over the veggies and stir again.
Now push some spaces into the vegetables and put the chunks of feta in-between.
Roast in the center of the oven for about 20 minutes.
Take the baking sheet out of the oven and carefully turn the veggies.
Don’t disturb the feta cheese!
Roast the veggies for another 10 to 20 minutes or until everything looks done.
Be sure that you eat the lemon slices, including the peel, too! They were the best part!
The feta turns somewhat crisp on the outside and really creamy on the inside.
We had this with some couscous, but orzo, rice or faro works too.
Yum!! We are having this again tonight!