NUTRITION PROFILE:
Low Calorie
| Low Carb
| Low Sodium
| Low Cholesterol
| Low Sat Fat
| Heart Healthy
| Healthy Weight
This dish of roasted broccoli and tomatoes is tossed with bright Mediterranean ingredients just before serving.
Makes 4 servings, about 1 cup each
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy
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)
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 INFORMATION: Per serving: 76 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 7 g carbohydrate; 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).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat
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