Mediterranean Roasted Broccoli & Tomatoes

By Logo inline

This dish of roasted broccoli and tomatoes is tossed with bright Mediterranean ingredients just before serving.

 Mediterranean Roasted Broccoli & Tomatoes
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 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)

Directions
  1. 4 servings, about 1 cup each

  2. Preheat oven to 450°F.

  3. 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.

  4. 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.


Nutritional Facts

Servings
4
Per serving
Calories
74
Carbohydrates
7g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
3g
Cholesterol
0mg
Dietary Fiber
3g
Potassium
331mg
Sodium
263mg
Added Sugars
0g
Exchanges
1 vegetable
1 fat
Carbohydrate Servings
1/2
Vitamin C (130% daily value)
Vitamin A (50% dv)
Folate (15% dv).

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

bake side dish eatingwell winter vegetarian summer spring side dishes roast quick mediterranean fall easy vegetables