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Mediterranean Roasted Broccoli & Tomatoes

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

Servings: 4

Yield: 4 servings, about 1 cup each

Prep Time: 10 mins

Total Time: 20 mins

 ngredients

• 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)

Directions

1.

Preheat oven to 450 degrees 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. 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.

 

Nutrition information

Per Serving: cal. (kcal) 76, Fat, total (g) 5, sat. fat (g) 1, carb. (g) 7, Monosaturated fat (g) 4, fiber (g) 3, pro. (g) 3, vit. A (IU) 2429.51, vit. C (mg) 76.76, sodium (mg) 264, Potassium (mg) 328, Vegetables () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet