Baked Lemony Feta with Tomatoes and Sweet Peppers

1. Preheat Oven and Prepare Ingredients

Preheat the oven to 450ºF. Cut the lemon into thin slices and reserve half for later. Crack the coriander seeds using a mortar and pestle or by pressing them with the flat side of a knife.

2. Combine Vegetables and Seasonings

In a large rimmed sheet pan, combine the sliced bell peppers, cherry tomatoes, and red onion wedges. Scatter the lemon slices and cracked coriander seeds over the vegetables. Season with kosher salt, crushed red pepper flakes, and freshly ground black pepper. Drizzle with olive oil and mix to coat evenly.

3. Add Feta and Roast

Nestle the blocks of feta cheese among the vegetables and tuck in a fresh rosemary sprig. Roast in the preheated oven for 22-30 minutes until the vegetables are tender and the feta is golden brown.

4. Finish and Serve

Remove the pan from the oven. Squeeze the reserved lemon half over the dish and sprinkle with torn basil leaves. Optionally, finish with a drizzle of extra olive oil. Serve hot or warm with crusty bread.