Sheet-pan baked feta with broccolini, tomatoes and lemon

This easy vegetarian sheet-pan dinner features creamy baked feta with tangy broccolini, juicy grape tomatoes, and zesty lemon slices, all roasted to perfection and served over orzo for a complete meal.

Liam Carter Liam Carter
May 29, 2026 - 17:48
Sheet-pan baked feta with broccolini, tomatoes and lemon

Looking to shake up your weeknight dinner rotation? This vibrant, vegetarian sheet-pan dish brings together creamy baked feta, crisp broccolini, and juicy grape tomatoes for a meal that is as easy to prepare as it is to enjoy. Originally featured via 205focus.com, this recipe transforms simple ingredients into a high-flavor experience.

Why You'll Love It

When feta hits the heat of the oven, it undergoes a magical transformation, turning into a creamy, spreadable delight that retains that signature tangy bite. Pair that with blistered tomatoes, soft lemon rinds, and perfectly roasted broccolini, and you have a powerhouse of textures. Whether you are using broccolini or traditional broccoli, this dish is designed to be served over a warm bed of orzo or farro for a satisfying, complete meal.

Preparation Essentials

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

  • 1 bunch broccolini (ends trimmed, thick stalks split) or broccoli
  • 1 pint grape tomatoes, halved
  • 1 small red onion, cut into 2-inch wedges
  • 1 lemon (half sliced into rounds, half saved for serving)
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red-pepper flakes
  • Kosher salt and black pepper
  • 2 (6- to 8-ounce) blocks feta, sliced into 1-inch pieces
  • Cooked orzo or farro
  • Optional: 1/2 cup fresh basil or cilantro

Instructions

  1. Preheat your oven to 400 degrees with the rack positioned in the lower third.
  2. On a standard sheet pan, combine your broccolini, tomatoes, red onion, and lemon slices. Drizzle with olive oil, sprinkle in the cumin and red-pepper flakes, and season to taste with salt and pepper. Toss until well coated.
  3. Nestle the feta slices directly into the vegetable mixture. It is perfectly fine if the cheese crumbles slightly!
  4. Roast for 15 to 20 minutes. Be sure to stir the vegetables halfway through, but keep the feta slices in place. The dish is ready when the broccolini tips are charred and the tomatoes begin to burst.
  5. Serve the mixture over your cooked orzo or farro. Finish with a drizzle of olive oil, a fresh squeeze of lemon, and a garnish of herbs if desired.