Mediterranean Roasted Broccoli and Tomatoes
12 ounces broccoli – crowns, trimmed and cut into bite-size florets, (about 4 cups)
1 cup grape tomatoes
1 tablespoon oil, olive, extra virgin
2 clove(s) garlic – minced
1/4 teaspoon salt
1/2 teaspoon lemon zest – freshly grated
1 tablespoon lemon juice
10 whole olive(s), black – pitted and sliced
1 teaspoon oregano, dried
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. 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.
*Recipe and image courtesy of RecipeRehab.com.*