Mediterranean Roasted Broccoli & Tomatoes EW (Test Kitchen)

This dish of roasted broccoli and tomatoes is tossed with bright Mediterranean ingredients just before serving.

Servings: 4 servings, about 1 cup each
Total Time: 20 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight


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 each pitted black olives , sliced sliced
1 teaspoon dried oregano
2 teaspoons capers , rinsed (optional)


Steps:

1: Preheat oven to 450°F.

2: 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.

3: 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)

Calories - 76
Carbohydrates - 7
Fat - 5
Saturated Fat - 1
Monounsaturated Fat - 4
Protein - 3
Cholesterol - 0
Dietary Fiber - 3
Potassium - 328
Sodium - 264
Nutrition Bonus - Vitamin C (130 daily value), Vitamin A (50 dv), Folate (15 dv).

ENJOY!!!