This recipe was posted by the NYT and every one I know was making it. I gave it a try and it is a keeper.
Pile the ingredients onto a lined sheet pan
After roasting toss it with some farro and serve right of the sheet pan!
Then add the fresh basil
Ingredients:
1 bunch of broccolini, ends trimmed; trim the thicker stalks and split lengthwise.
1 pint grape tomatoes, halved
1 red onion, peeled, quartered, and cut into 2-inch wedges
1 lemon – 1/2 of it cut into thin rounds and the other 1/2 for serving
3 Tbl extra-virgin olive oil, plus additional for serving
1 tsp cumin
1/2 tsp red pepper flakes
Kosher salt
Black pepper
1 block of feta (6-8 oz) cut into 1-inch slices
1/2 cup fresh basil, roughly chopped for serving (optional)
Cooked orzo or farro, for serving
Directions:
Pre-heat the oven to 400 F and place a rack in lower third of oven.
In a large bowl, combine the broccolini, grape tomatoes, onion, and lemon slices with the olive oil and gently stir to coat.
Add in the cumin, red pepper flakes, salt and pepper (to taste).
Spread the veggies out on to a sheet pan and then nestle the sliced feta into the veggies. Do not if the feta breaks apart slightly.
Roast for 15-20 minutes, giving the veggies a quick stir halfway through, being careful not to disturb the feta. It is ready when the broccolini is charred at the tips, and the tomato skins start to blister and break down.
Serve over orzo or Farro, drizzle with olive oil and top with freshly chopped basil.