Serves: 4
Ingredients:
- 2 bunches of broccoli, stalks trimmed and cut into bite-size pieces
- 1 pint grape tomatoes, halved (about 2 cups)
- 1/2 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 tbs olive oil, plus more for serving
- 1 tsp ground cumin
- ½ teaspoon red-pepper flakes
- Kosher salt and black pepper
- 1 8oz block of feta, cut into 1-inch slices
- 1 lb of cooked orzo, for serving (save 2 cups of the pasta water)
- ½ cup fresh basil, roughly chopped
Directions:
- Heat the oven to 425 degrees with a rack set in the lower third.
- In a large bowl, combine the broccoli, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated.
- Pour the vegetables onto a sheet pan and add the feta slices into the vegetables. (It’s OK if they break apart a little.)
- Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccoli is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
- Toss with the orzo and add in the pasta water as needed. Squeeze the remaining lemon half into the mixture. Top with fresh herbs and serve.
Variations & Notes:
- It’s similar to Ina Garten’s recipe. Try adding in pine nuts and green onions. Also try adding the dressing at the end, after combining the roasted vegetables with the orzo.
