I am always on the lookout for new, delicious, easy recipes.

Here’s a goodie.

All you need is:

• 1 bunch broccolini, ends trimmed, thick stalks split lengthwise. I  prefer the trees cut in half after cut lengthwise.
  
• 2 cups grape tomatoes, halved
• 1 small red onion or 1 shallot  peeled, quartered or cut in circles
• 1 lemon, 1/2 of the lemon cut into thin rounds and the remaining 1/2 left intact for a finishing squeeze
• 3 tablespoons Extra Virgin Olive Oil
• Sprinkling of red-pepper flakes, optional 
• Kosher salt and black pepper
• 1-2 (6- to 8-ounce) blocks feta, cut into 1-inch slices depending on how cheesy you want it
• Cooked orzo or pasta, optional
• fresh basil roughly chopped, optional

• Heat the oven to 400 degrees.
• In a bowl combine the broccolini, tomatoes, onion and lemon slices, red-pepper flakes, season with salt and pepper, pour in olive oil, toss until evenly coated.
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• Transfer to baking sheet. I line with parchment paper so that clean up is quick and easy and veggies are not greasy.
• Nestle the feta slices in between the vegetables. It’s OK if they break apart a little.
• Roast 15 to 20 minutes, halfway through flip broccolini.
• Important tip: Roast until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister.
• Serve over pasta, orzo or rice, if desired.
• Drizzle more olive oil if necessary and squeeze remaining 1/2 of lemon.
• Top with fresh basil, if desired.
• Serves 4