Mediterranean Roasted Broccoli and Tomatoes

During these past few months, I have started to roast vegetables a lot. You can roast carrots, asparagus, zucchini, and much more. In this case, I tried this recipe for roasted broccoli and tomatoes. It was so delicious and made a great main course for a healthy lunch to bring to school. I took out the olives and capers and used fresh, chopped tomatoes instead of grape tomatoes, but this is something to try. (From http://www.recipe.com/mediterranean-roasted-broccoli-tomatoes/?sssdmh=dm17.594078&esrc=nwdr050412&email=3176242465)

Mediterranean Roasted Broccoli and Tomatoes

 

• 12  ounces

  broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)

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• 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)

   

  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.