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

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 : 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