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Mediterranean Roasted Broccoli & Tomatoes

September/October 2007

Your rating: None Average: 4 (82 votes)

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



READER'S COMMENT:
"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...
Mediterranean Roasted Broccoli & Tomatoes Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

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; 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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