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Mediterranean Roasted Broccoli & Tomatoe




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Eating Well Magazine



List of 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)


Recipe



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.

Nutrition

Per serving : 76 Calories; 5 g Fat; 1 g Sat; 4 g Mono; 7 g
Carbohydrates; 3 g Protein; 3 g Fiber; 264 mg Sodium; 328 mg Potassium

1/2 Carbohydrate Serving