Broccoli and tomatoes are two of my favorite vegetables, so I was happy to find a side dish incorporating both as main ingredients. On a side note, I wasn’t sure if I should call tomatoes fruits or vegetables, as I’ve seen them classified both ways. I was surprised to read that the Supreme Court declared tomatoes as vegetables! Who knew this debate would make it to the highest court?
|12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)||About 4 cups bite-sized broccoli florets. Note that a head of broccoli yields about 4-5 cups, so that’s what I have been using lately. Giant Eagle also sells bags of broccoli florets which is about the right amount and what I had been using in the beginning. The last time I bought them, though, the bag was ROTTEN, so I don’t think I will buy them again. I will save some money and put in just a few minutes of time to cut up the broccoli myself.|
|1 cup grape tomatoes||1 cup grape tomatoes (a pint of grape tomatoes is more than enough. I usually buy one of those and then use the remaining grape tomatoes in a salad)|
|1 tablespoon extra-virgin olive oil||1 tablespoon extra-virgin olive oil|
|2 cloves garlic, minced||2 cloves garlic, minced|
|1/4 teaspoon salt||1/4 teaspoon salt|
|1/2 teaspoon freshly grated lemon zest||1/2 teaspoon freshly grated lemon zest (I usually just buy one lemon.. it’s plenty for the required amount of zest and juice. I then typically just use the leftover lemon for cooking chicken).|
|1 tablespoon lemon juice||1 tablespoon lemon juice (I usually just buy one lemon.. it’s plenty for the required amount of zest and juice. I then typically just use the leftover lemon for cooking chicken).|
|10 pitted black olives, sliced||Omitted – I am not a big fan of olives|
|1 teaspoon dried oregano||1 teaspoon dried oregano|
|2 teaspoons capers, rinsed (optional)||Also omitted.. I would be curious to try this sometime, but honestly, I didn’t even know where to find this stuff in the store.. haha! I love the recipe without the olives and capers so will probably stick to that for the time being.|
|1) Preheat oven to 450°F.||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.||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.||3) Meanwhile, combine lemon zest and juice and oregano in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.|
Serving size: about 1 cup. Recipe makes about 4 cups.
Source: Mediterranean Roasted Broccoli & Tomatoes