Mediterranean Roasted Broccoli & Tomatoes

By blum099

Servings: 4 servings, about 1 cup each
Prep: 10 mins
Total: 20 mins
Calories 76, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Sodium 264 mg, Carbohydrate 7 g, Fiber 3 g, Protein 3 g, Potassium 328 mg. Daily Values: Vitamin A 50%, Vitamin C 130%. Exchanges: Vegetable 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

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)

Preparation

Step 1

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.