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Mediterranean Roasted Broccoli & Tomatoes
Mediterranean Roasted Broccoli & Tomatoes
17 Reviews
From: EatingWell Magazine, September/October 2007
This dish of roasted broccoli and tomatoes is tossed with bright Mediterranean ingredients just before serving.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
- ¼ teaspoon salt
- ½ teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 10 pitted black olives, sliced
- 1 teaspoon dried oregano
- 2 teaspoons capers, rinsed (optional)
Preparation
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Active
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Ready In
- 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.
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
- Serving size: 1 cup
- Per serving: 79 calories; 5 g fat(1 g sat); 4 g fiber; 8 g carbohydrates; 3 g protein; 67 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 2,911 IU vitamin A; 87 mg vitamin C; 62 mg calcium; 1 mg iron; 251 mg sodium; 379 mg potassium
- Nutrition Bonus: Vitamin C (145% daily value), Vitamin A (58% dv)
- Carbohydrate Servings: ½
- Exchanges: 1 vegetable, 1 fat
Reviews 17
May 02, 2015
By: EatingWell User
Easy and DELICIOUS
This dish was packed with flavor!! I will make this again and again. :)
Pros: Simple, Quick, Nutritious, Cheap
January 31, 2015
By: EatingWell User
Super tasty if you use kalamata olives
I also used kalamata olives and I think that makes all of the difference, since black olives are fairly bland imo. I also forgot to roast the tomatoes in with the broccoli, so when it was done, I simply mixed the sliced grape tomatoes in with the rest of the ingredients and it still turned out great. This will be in my regular rotation from now on.
Pros: Easy, few ingredients
Cons: None
July 29, 2014
By: EatingWell User
I had to review this because it was wonderful. I didn't use the olives because I didn't have anything on hand. I will be making this again and trying the variations suggested. A+
January 16, 2014
By: EatingWell User
This Has Become One of My Favorite Recipes
I make this recipe at least once or twice a month. I'm not a much of a broccoli lover, but this recipe has turned me around. I like to use kalamata olives instead of black olives and add about 1/4 cup of crumbled feta cheese.
Pros: easy to prepare
November 29, 2012
By: EatingWell User
PERFECT for college students
being in college its really important to buy cheap food and be able to make it fast! This was so perfect. Took me about 25 min (with cooking time). I left out the olives and it was delicious! I enjoyed every single bite. Thank you!
Pros: Healthy, easy, fast, short ingredient list
November 05, 2012
By: echalkley
Good, but needs work.
I enjoyed the roasted veggies. However, I would double, or even triple, the recipe if you actually want to give a nice portioned side dish to FOUR people. I split this dish with my mom for lunch and got maybe 1.5 c on my plate.
I thought a tbsp of fresh squeezed lemon juice was too much; paired with the capers, I thought it was too tart. Adding a little feta helps tone down the lemon juice. Maybe next time I'll use 1-1.5 tsp of lemon and maybe a little more EVOO to toss it all together. I used a whole small can of sliced black olives, but didn't really get any flavor out of them. I think next time I'll use kalamata olives, since that seems more Mediterranean and maybe will add more depth of flavor to this recipe.
Pros: Loved the roasted veggies and garlic!
Cons: Too lemony for me. Recipe doesn't make much.
March 16, 2011
By: kathleen
Excellent!
I thought this was great! I tossed in some feta just before serving - yummy! I didn't have capers and used "plain" canned olives, but next time I would make it a point to get kalamata olives instead. A keeper!
Pros: Quick, simple
September 27, 2010
By: tinkermom
Unfortunately, my family didn't care for it at dinner last night. I thought it was excellent. I tried the leftovers folded into some eggs this morning for breakfast and it was so delicious! From now on I'll make it for a few days' worth of healthy scrambles and omelets! :)'
May 07, 2010
By: EatingWell User
I made this dish without the capers or oregano (leaving out the oregano was an accident) and it was still packed with flavor. Even my pickiest eaters liked it.
