Mediterranean Roasted Broccoli & Tomatoes
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Mediterranean Roasted Broccoli & Tomatoes
This dish of roasted broccoli and tomatoes is tossed with Mediterranean ingredients just before serving. Bright flavors infuse this intriguing vegetable side dish.
Times
- Prep Time : 10 min min
- Ready Time : 10 min
Servings
Ingredients
- 12 ounces broccoli crowns, trimmed and cut into
- 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
Preparation
- Preheat oven to 450 degrees F.
- 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, 10-13 minutes.
- 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.
Tips
Per serving: 74 calories; 5 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 7 g carbohydrates; 3 g protein; 3 g fiber; 263 mg sodium; 331 mg potassium; 0 g added sugar
Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (50% dv), Folate (15% dv).
1/2 Carbohydrate Servings
Exchanges: 1 vegetable, 1 fat
Contributed by: EatingWell.com
Tags
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Pareve , Appetizers, Dinner, Lunch, Side Dish, Vegetable Side , New Year's Eve/Day, Purim, Shavuot, Sukkot, Thanksgiving , American, Greek & Mediterranean , Dinner Tonight, Make Ahead, Quick (under 30 minutes) , Low Carb, Low Fat, Vegan, Vegetarian , Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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