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Mediterranean Roasted Broccoli & Tomatoes
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| Mediterranean Roasted Broccoli & Tomatoes http://www.eatingwell.com/recipes/mediterranean_roasted_broccoli_tomatoes.html From EatingWell: September/October 2007 This dish of roasted broccoli and tomatoes is tossed with bright Mediterranean ingredients just before serving. 4 servings, about 1 cup each | Active Time: 10 minutes | Total Time: 20 minutes 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; 3 g Protein; 3 g Fiber; 264 mg Sodium; 328 mg Potassium 1/2 Carbohydrate Serving Exchanges: | |
| 1 | vegetable |
| 1 | fat |
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