Based on Yasmin Fahr’s recipe with a few tweaks, it is one of those incredibly beautiful dishes because of the colorful veggies, that also tastes wonderful. It’s also quick and easy.

The funny name came because I try new dishes all the time, and honestly, some are duds. (Those don’t make it on the blog.) Kumy tried this and said, “There are frogs and princes, and this one is definitely a prince.” You can add practically any vegetable, as long as you include sliced lemons, onions and tomatoes, which are the real stars. So good!

Ingredients
1 bunch broccolini, ends trimmed, thick stalks split lengthwise, and cut into bite-sized pieces
1 pint grape tomatoes, halved (about 2 cups)
1 big red onion, peeled, quartered and cut into 1-inch wedges
1 small zucchini, cut into ½” thick rounds (optional)
1 and 1/2 yellow or orange bell peppers, sliced into 1″ strips
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 Tbsp olive oil, plus more for serving
1 tsp ground cumin
1 tsp garlic powder
½ tsp red-pepper flakes
1 tsp Kosher salt
1/2 tsp black pepper
1 (6- to 8-ounce) block feta, cut into 1-inch slices (can also use Queso Fresco wedges)

Cooked orzo, for serving
1/4 cup fresh basil leaves, roughly chopped for garnish

Heat the oven to 400 degrees with a rack set in the lower third. Put all the veggies in a sheet pan.

Mix olive oil and seasonings in a bowl, then carefully dip the feta slices in the oil to coat, set them on a plate and drizzle the oil mixture over the veggies. Toss the veggies with your hands until the veggies are pretty evenly coated. Nestle the feta slices into the veggies.

Roast at least 20 minutes, until the broccolini stems are soft enough to pierce with a fork and the tomatoes blister and collapse a bit. Yasmin tosses the veggies 1/2 way through, but I didn’t want to break up the cheese, and it was fine.

Remove from the oven, squeeze a bit of fresh lemon over it then serve over orzo, and top with a drizzle of olive oil and the basil. Yum!