RSSMediterranean Roasted Broccoli & Tomatoes
From EatingWell: September/October 2007 — Subscribe Now!
This dish of roasted broccoli and tomatoes is tossed with bright Mediterranean ingredients just before serving.
Comments
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Easy. Quick. Full of taste. Crunchy broccoli paired with burst-in-your mouth tomatoes. My taste buds recommend. |
2 days 11 hours ago |
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Thanks for this recipe, it was excellent and so lovely to present. A tablespoon of fresh oregano works too. Much obliged. Peg |
11 weeks 3 days ago |
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This was a very nice recipe! We had it as a side dish with the Florentine Ravioli and they are a very good combination. The lemon was a bit strong, but the tender, cooked veggies more than made up for it. A possible hint for beginners (like me)-- this cleaned up very easily due to placing a sheet of aluminum foil over the baking pan, and placing the broccoli/tomato on the foil. Joe, Bowling Green, KY |
11 weeks 3 days ago |
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This delicious side dish has been a favorite of ours since a friend served it about a year ago. Also, our vegetarian daughter loves it as a meal served with brown rice. Carol, Ridgewood, NJ |
11 weeks 3 days ago |
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I have been telling everyone I know about the amazingly tasty broccoli dish I made...this really is delicious. I could easily eat this a few times a week. Elizabeth, San Francisco, CA |
11 weeks 3 days ago |
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Nice change for broccoli! Family loved it! Leah, Greenfield, MA |
11 weeks 3 days ago |
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This dish is great! Flavors are bright and sublime! I used kalamata olives (because I had them) instead of regular black olives and capers. I also used my own yellow pear tomatoes instead of grape tomatoes. I love roasted vegetables, but it would never have occurred to me to roast broccoli. Anonymous, Great Falls, MT |
11 weeks 3 days ago |
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