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!