Roasted Broccoli with Tomatoes and Oregano
This dish of roasted broccoli and tomatoes is tossed with lemon zest, olives and oregano just before serving to add a splash of color and flavor.
Makes 4 servings, about 1 cup each
Prep Time: 10 minutes
Total Time: 20 minutes
Ease of Preparation: Easy
12 ounces broccoli crowns, cut into bite-size florets (about 4 cups)
1 cup grape tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
10 pitted black olives, sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed
1. Preheat oven to 450°F.
2. Toss broccoli, tomatoes, oil and garlic until evenly coated. Spread 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. Add the roasted vegetables; stir to combine. Serve warm.
Nutritional Notes: per serving: calories 91; fat 6.4g (sat 0.8g, mono 4.4g, poly 1g); iron 1mg; cholesterol 0.0mg; calcium 56mg; carbohydrate 7.8g; sodium 221mg; protein 3.2g; fiber 3.3g
Nutrition Bonus: Vitamin A: 60% daily value; Vitamin C: 140% dv; Calcium: 6% dv; Iron: 6% dv