Should you not be a veggie lover,
this tempting little dish will
turn on your taste buds
making you forget
you’re eating
vegetables!
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!
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| Oops! Remembered to remove lens cap, forgot to change camera settings! (◔◡◔) |
Mediterranean Roasted Broccoli and Tomatoes
Printable recipe
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!
