I had broccoli. I had grape tomatoes. I knew if I didn’t use both soon they would go to waste. I hooked my laptop up in the kitchen and started searching for recipes. That’s when I found Eating Well’s Mediterranean Roasted Broccoli & Tomatoes recipe. Roasted broccoli, tomato and garlic is tossed with lemon zest, lemon juice, oregano, olives and capers for a light and tasty Mediterranean side dish.
- 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)
- Preheat oven to 450°F.
- 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.
- 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.
This recipe went well with our breaded flounder that I picked up at the supermarket. I didn’t fry our fish, I baked it drizzled with a little olive oil and served with tartar and cocktail sauce. Very tasty! Mike didn’t eat his veggies, but I could have sat and eaten the entire bowl! I only bought two fish fillets so there weren’t any leftovers. However there was still a good amount of vegetables left. I didn’t want them to go to waste so I thought of a way to make them into lunch.
We had some penne Smart Pasta to use so I boiled a pot of water and poured it in. I shaved some small slices of fresh parmesan and then crumbled it. I tossed my left over veggies, pasta and cheese and made two lunches out of it. This is going to be so good tomorrow!