| This recipe is liked by 2 person(s). |
Broccoli and tomato bake
Nb persons: 0
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Preparation time:
Total time: 20 minutes
Source:
| 4 servings, about 1 cup | each |
| Active Time: 10 minutes NUTRITION PROFILE Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free | View Our Nutrition Guidelines » INGREDIENTS | |
| 12 ounces | broccoli crowns, trimmed and cut into bite-size florets (about 4 cups) |
| 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) |
| PREPARATION Preheat oven to 450°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 to 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. NUTRITION Per serving: 76 calories; 5 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 264 mg sodium; 328 mg potassium. Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (50% dv), Folate (15% dv). Carbohydrate Servings: 1/2 Exchanges: | |
| 1 | vegetable |
| 1 | fat |
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