Ingredients:
- 1 large bunch Broccolini (approx. 300g), trimmed and halved lengthwise
- 1 pint Cherry or Grape Tomatoes (approx. 340g)
- 1 (15 oz / 425g) can Chickpeas, drained, thoroughly rinsed, and patted very dry
- ½ small Red Onion, thinly sliced (approx. 50g)
- ¼ cup (60 ml) Extra Virgin Olive Oil, plus 1 Tbsp (15 ml) for the Feta
- 1 teaspoon (5 ml) Dried Oregano
- ½ teaspoon (2.5 ml) Red Pepper Flakes (optional)
- 1 teaspoon (5 ml) Kosher Salt
- ½ teaspoon (2.5 ml) Freshly Ground Black Pepper
- 7 oz (200g) Block of Feta Cheese, preferably Greek PDO
- 1 medium Lemon, juiced (about 2 Tbsp / 30 ml)
- ¼ cup (10g) Fresh Parsley, roughly chopped
Instructions:
- Preheat the oven to 400°F (200°C). Line a large sheet pan (18x13 inches) with parchment paper.
- In a large mixing bowl, combine the Broccolini, Cherry Tomatoes, Dried Chickpeas, and Red Onion slices. Add the ¼ cup of olive oil, dried oregano, red pepper flakes (if using), salt, and pepper. Use your hands to thoroughly coat the vegetables and chickpeas.
- Spread the seasoned vegetable mixture onto the prepared sheet pan in a thin, even layer. Create a clear, empty space right in the center and place the whole block of feta cheese there. Drizzle the reserved 1 tablespoon of olive oil over the top of the feta block.
- Place the sheet pan into the preheated oven and roast for 15 minutes.
- After 15 minutes, gently stir the vegetables around the feta (leaving the feta untouched). Return the pan to the oven for another 10–15 minutes.
- The dish is ready when the broccolini has slightly charred edges, the tomatoes have burst and softened, and the feta is bubbly, very soft, and starting to brown slightly on the edges.
- Remove the pan from the oven. Squeeze the fresh lemon juice generously over the whole dish, paying special attention to the molten feta.
- Sprinkle with chopped fresh parsley. Serve immediately, using a spoon to break up the soft feta and incorporate it into the warm vegetables and crunchy chickpeas.