Adapted from @nytcooking

Ingredients:⁠

• 2 cups broccolini⁠
• 2 cups cherry tomatoes, halved⁠
• 1 small red onion, peeled, quartered and cut into 2-inch wedges⁠
• 1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving⁠
• 3 tablespoons olive oil⁠
• 1 teaspoon ground cumin⁠
• ½ teaspoon red-pepper flakes⁠
• Kosher salt and black pepper⁠
• 1 block feta, cut into 4 pieces⁠
• Fresh basil for garnish⁠
• Cooked orzo or couscous for serving⁠

Instructions:

1. Heat the oven to 400 degrees with a rack set in the lower third.⁠
2. On a sheet pan, combine the broccoli, tomatoes, onion and lemon slices with the olive oil and toss.⁠
3. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated.⁠
4. Add the feta slices in between the vegetables.⁠
5. Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccoli is charred at the tips and the tomato skins start to blister.⁠
6. Serve over orzo or couscous.⁠
7. Drizzle with olive oil and serve with the remaining lemon half for squeezing.⁠
8. Top with fresh basil.