If you’ve never roasted vegetables, it will blow your mind with how delicious the finished dish tastes.
Roasting brings out the vegetables rich flavors while preserving nutritional value.
This is a simple easy side dish for any meal. It’s filled with bite-size chunks of colorful vegetables with that good Mediterranean flavor.
I bet it disappears quickly at your house too!
|Oops! Remembered to remove lens cap, forgot to change camera settings! (◔◡◔)|
Mediterranean Roasted Broccoli and Tomatoes
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
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.