MEDITERRANEAN ROASTED BROCCOLI & TOMATOES
Recipe courtesy of Pam's Midwest Kitchen Korner
Ingredients:
12 ounces broccoli florets (about 4 cups)
1 large tomato, cut into bite-size pieces
1 small red onion, cut into wedges
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon red pepper flakes
1 teaspoon dried oregano
½ teaspoon grated lemon zest
1 tablespoon lemon juice
10 pitted kalamata olives, sliced
2 teaspoons capers, rinsed
Method:
Preheat oven to 450°.
On a baking sheet, toss broccoli, tomatoes, oil, garlic, salt and pepper until evenly coated.
Bake until broccoli starts to brown, 10-15 minutes.
Meanwhile, combine remaining ingredients in a small bowl.
Toss with roasted vegetables.
Serve warm.
Enjoy!