It takes fewer than 10 minutes for the broiler to ship a whole meal of molten, salty feta, candy corn and smoky shishito peppers. Whereas grilling cheese with greens is frequent in Mexican and Mediterranean traditions, this indoor, sheet pan rendition catches all of the juices and oozing cheese because the feta slouches and chars and the greens plump and caramelize. Pink onion quick-pickled in lime juice and a flurry of herbs lower by means of the richness. Serve it straight from the pan with heat pita, tortillas, quinoa, orzo, avocado, tzatziki or refried beans. For a kick, add thinly sliced jalapeños or serrano to the purple onions, or prime your plates with pico de gallo or scorching sauce.
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