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

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

Nice change for broccoli! Family loved it!

Leah, Greenfield, MA

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

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

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

Thanks for this recipe, it was excellent and so lovely to present. A tablespoon of fresh oregano works too. Much obliged.

Peg