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)
Cooking Directions
Step 1
Preheat oven to 450°F.
Step 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.
Step 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 Info
- Serving: Per serving
- Calories: 76
- Carbohydrates: 7g
- Fat: 5g
- Protein: 3g
- Dietary Fiber: 3g
- Saturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 0mg
- Potassium: 328mg
- Sodium: 264mg
- Exchanges: 1 vegetable, 1 fat
- Carbohydrate Servings: 1/2