Sheet-Pan Baked Feta with Broccolini, Tomatoes and Lemon

cooking.nytimes.com

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces

1 pint grape tomatoes, halved (about 2 cups)

1 small red onion, peeled, quartered and cut into 2-inch wedges

1 lemon, ½ cut into thin rounds and the remaining ½ left intact, for serving

3 tablespoons olive oil, plus more for serving

1 teaspoon ground cumin

½ teaspoon red-pepper flakes

Kosher salt and black pepper

2 (6- to 8-ounce) blocks feta, cut into 1-inch slices

Cooked orzo or farro, for serving

½ cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Directions at cooking.nytimes.com

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