Sheet-Pan Baked Feta with Broccolini, Yellow Squash, Tomatoes and Lemon

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If you are looking for an easy vegetarian sheet-pan dinner this recipe is absolutely the ticket. No, I am not a vegetarian but sometimes I just want some roasted veggies (especially the day after the Super Bowl and all the high carb snacks). This easy one pan dinner features broccolini, grape tomatoes, yellow squash, lemon slices, sweet onion and the star of the show – feta cheese.

If you have never had broccolini, you are in for a treat. Broccolini has a tender and delicious stalk so you only have to trim the bottom 1/2 inch. I purchased my broccolini at my local grocery store but if you can’t find broccolini, you can also just use broccoli. I first tasted broccolini at a local Italian restaurant where it was served perfectly charred and crispy. I feel in love immediately. And to pair it with feta cheese just makes it even better.

You know this dish is ready when the broccolini’s edges begin to char, the tomatoes burst and the lemon rinds soften.

This recipe is so simple, quick and delicious. Very Greek like and a nice break from meat and potatoes.

Sheet-Pan Baked Feta with Broccolini, Tomatoes and Lemon

Recipe by cookingwithauntpam@gmail.comCourse: Main, SideCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Easy one pan dinner with roasted broccolini, sweet grape tomatoes, yellow squash, sliced lemons and oh so good feta cheese.


  • 1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite sized pieces.

  • 1 small sweet onion, sliced thin

  • 1 pint grape tomatoes, halved

  • Two yellow squash, thinly sliced

  • 1 lemon, sliced thin

  • 3 tablespoons olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon roasted garlic powder

  • 1 teaspoon of kosher salt

  • 1 (6 to 8 ounce) block feta, cut into 1 inch slices


  • Preheat oven to 400 degrees. On a sheet pan, combine the broccolini, tomatoes, squash, onion and lemon slices with the olive oil and toss. Add cumin, garlic powder, salt and pepper and toss again until evenly coated. Add the feta slices into the vegetables.
  • Roast 15 – 20 minutes, stirring halfway through but leaving the feta in place. Roast until the edges of the broccolini become charred at the tips and the steams are easily pierced with a fork.
  • I like to serve my vegetables over orzo drizzled with olive oil and a little squeezed lemon and topped with fresh basil. If you like, cut the vegetables in little piece and toss with the orzo.


  1. This looks so good! It’s in the NYT cooking newsletter today.

  2. This recipe is really good! Fresh ingredients and so full of flavor. Thanks, Aunt Pam.


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