I don’t know about you but my desire to cook plummets by August.
Between all the bags to pack to go swimming, all the towels to wash after, packing picnic lunches and wiping up popsicle spills, I am gravitating to our easiest dinners every night. But while the kids will eat spaghetti always I am still craving some flavor. Enter this baked feta sheet pan.
Toss all these veggies with some olive oil, salt and pepper and a tsp. of cumin (which I really doubted would be good but I was so, so wrong). The lemon slices infuse everything with a lemony flavor, especially the feta. The whole thing is done in 15-20 min. and then you can just grab some pita bread or crusty french bread or crackers and nibble. If you have a bottle of Rose and people to share all of these with, it is a night made in summer heaven.
I loved putting a little hummus on a plate and making the most delicious bite sized concoctions. Every bite tasted different and in the end it felt so healthy. I ate the leftover feta the next day, melted on a piece of pita bread as I ran to the car to drive someone somewhere, and it was so good I was transported out of my chauffeur job and felt like I was somewhere like the French Rivera or Monaco.
I first found this recipe in a NYTimes Cooking email, but I don’t subscribe so the recipe is from memory. Good thing it’s pretty simple because I remembered it. I also made it twice in the first week I tried it. (They made it with broccolini but I couldn’t find any so I used broccoli and I didn’t miss anything.)
Can’t wait to make this at the lake on Labor Day weekend up at the lake. Hope you get to try it soon too.
Happy Eating, xoxo Katie
Baked Feta with Tomatoes and Broccoli
6-8 oz. sliced feta, preferably one packaged in brine
1 pint cherry tomatoes, halved
2 cups broccoli heads or one bunch of broccolini
1 lemon, sliced
1 medium red onion, cut into wedges
1 tsp. cumin
3-4 tsp. olive oil
1/2 tsp. red pepper flakes
2 Tbsp. chopped parsley or basil for serving
bread, hummus, tzadaki for serving
Preheat the oven to 425.
Place all the veggies on a sheet pan and toss with the olive oil, salt, pepper, cumin and red pepper flakes.
Nestle in the slices of feta and bake for 15-20 min. until the feta is slightly golden brown.
Sprinkle with herbs and serve, with bread, hummus and other toppings.
Recipe adapted from the NYTimes.