Mediterranean Roasted Broccoli & Tomatoes Print

Posted on September 19th, 2016
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Roasted BroccoliNow that temperature’s have cooled down a bit, it’s time to turn on the oven and roast up some vegetables! Nothing brings out the flavor of vegetables quite like oven roasting them – especially broccoli!

12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
1 cup grape tomatoes
2 cloves garlic, minced
1 tsp. olive oil
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
10 pitted black olives, sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed (optional)

1. Preheat oven to 450°F.

2. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet spray with pan spray. Bake until the broccoli begins to brown, 10 to 13 minutes.

3. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.

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