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Mediterranean Roasted Broccoli & Tomatoes

September/October 2007

Your rating: None Average: 4 (86 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

16 Reviews for Mediterranean Roasted Broccoli & Tomatoes

07/29/2014
Anonymous

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+

Comments
07/29/2014
Anonymous

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+

Comments
01/17/2014
Anonymous
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.

easy to prepare
Comments
11/29/2012
Anonymous
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!

Healthy, easy, fast, short ingredient list
Comments
11/05/2012
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.

Loved the roasted veggies and garlic!
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