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.
Mediterranean Roasted Broccoli & Tomatoes
From EatingWell: September/October 2007
This dish of roasted broccoli and tomatoes is tossed with bright Mediterranean ingredients just before serving.
14 Reviews for Mediterranean Roasted Broccoli & Tomatoes
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!
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.
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!
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! :)'
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