A couple weeks ago, Eddie sent me a link to this recipe from the New York Times Cooking site, and it immediately called our attention for the combination of flavors. I made it that night, and since then, we've had it another 3 times - totaling four times in three weeks! Honestly, it's THAT good.
The first time we had it we made it exactly like in the recipe, served over orzo for a complete meal. Twice we have had it as a side with some steaks, and once I doubled the broccolini and we just had it as a light dinner. It's got all these delicious summer flavors, and since it's a sheet pan meal, it makes for easy cleanup. It also makes for good leftovers - just heat it up in the oven (we use a toaster oven because it's easier).
It's a great dish for when you have company or when you have to take a side dish somewhere - you can prep it beforehand and just toss it in the oven 25 minutes before it's time to eat (it's best to eat the feta right out of the oven or it does get a little chewy as it cools). Plus, it's so colorful - it looks beautiful!
Let me know if you try it and how you like it!
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