Sheet-Pan Baked Feta with Broccolini, Tomatoes, and Lemons - Fresh-Pressed Olive Oil

Ingredients

• 1 bunch broccoli rabe, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
• 1 pint grape tomatoes, halved (about 2 cups)
• 1 small red onion, peeled, quartered and cut into 2-inch wedges
• 1 lemon, one half cut into thin rounds and the remaining half left intact, for serving
• 3 tablespoons olive oil, plus more for serving
• 1 teaspoon ground cumin
• 1/2 teaspoon hot red pepper flakes
• Kosher salt and black pepper
• Two 6- to 8-ounce blocks feta, cut into 1-inch slices
• Cooked orzo or farro, for serving (optional)
• 1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)