Mediterranean Roasted Broccoli & Tomatoes

Mediterranean Roasted Broccoli & Tomatoes (great for all phases)

Mediterranean-Roasted-Broccoli-and-Tomatoes

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 (phase 4 only)
1 teaspoon dried oregano
2 teaspoons capers, rinsed (phase 4 only)

Directions

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.

July 15, 2014 by Kristi Kirkham
Tags: Vegetables
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