Herb Vegetable and Lentil Bake with Feta

Name: Herb Vegetable and Lentil Bake with Feta
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Ingredients: 1/2 cup fresh parsley leaves; 1/4 cup fresh dill; 1/4 cup fresh mint leaves; 1/4 cup extra-virgin olive oil; 2 tablespoons lemon juice; 1 garlic clove, minced; 8 ounces small Yukon gold or red potatoes, quartered; 1 large fennel bulb, stalk discarded, bulb halved, core left intact, and cut through core into ½-inch-thick wedges; 2 tablespoons extra-virgin olive oil, divided; ¾ teaspoon ground cumin; ¾ teaspoon table salt, divided; ½ teaspoon pepper, divided; 2 zucchini, cut ½-inch-thick on bias; 8 ounces cherry tomatoes; 2 shallots, sliced thin; 1 (15-ounce) can lentils, rinsed and drained well; 4 ounces feta cheese, crumbled (1 cup)

by becky
Created January 11, 2025
From the cookbook America's Test Kitchen: More Meditteranean

Prep Time: 45 minutes

Cook Time: 15 minutes

Ingredients

1/2 cup fresh parsley leaves
1/4 cup fresh dill
1/4 cup fresh mint leaves
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 garlic clove, minced
8 ounces small Yukon gold or red potatoes, quartered
1 large fennel bulb, stalk discarded, bulb halved, core left intact, and cut through core into ½-inch-thick wedges
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon ground cumin
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
2 zucchini, cut ½-inch-thick on bias
8 ounces cherry tomatoes
2 shallots, sliced thin
1 (15-ounce) can lentils, rinsed and drained well
4 ounces feta cheese, crumbled (1 cup)

Directions

1 For the herb oil Pulse all ingredients in food processor until coarsely chopped, about 10 pulses, scraping down sides of bowl as needed. Transfer to bowl and season with salt to taste; set aside until ready to serve.
2 For the roasted vegetables Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss potatoes, fennel, 1 tablespoon oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Arrange vegetables cut side down on rimmed baking sheet and cover tightly with aluminum foil. Roast until vegetables are beginning to brown and are nearly tender, 15 to 20 minutes.
3 Remove foil and flip fennel wedges. Toss zucchini, tomatoes, shallots, lentils, shallots remaining 1 tablespoon oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper together in bowl. Scatter evenly over top of vegetables on sheet then sprinkle with feta. Roast until tomatoes blister, feta starts to soften and brown slightly, and vegetables are tender, about 15 minutes. Drizzle with reserved herb oil and serve.