Loading...
 

Mediterranean Roasted Broccoli & Tomatoes

broc_tomato.jpg

  • 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)

Preheat oven to 450°F.

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.

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.

Per serving: 76 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 7 g carbohydrates; 3 g protein; 3 g fiber; 264 mg sodium; 328 mg potassium.
Show php error messages