Mediterranean Roasted Broccoli and Tomatoes

medbroc

Recipe: Mediterranean Roasted Broccoli and Tomatoes

Summary: This dish of roasted broccoli and tomatoes is tossed with bright Mediterranean ingredients just before serving.

Ingredients

  • 12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
  • 1 cup grape tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 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)

Instructions

  1. 4 servings, about 1 cup each
  2. Preheat oven to 450°F.
  3. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
  4. 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.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Photo credit: Ken Burris

Recipe courtesy of: Diabeticconnect.com

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