Roasted Broccoli and Cherry Tomatoes with Feta, Roasted Pepper and Olives (#1449)

Serves
Ready
4
17
Minutes
Prep
Cook
6
Minutes
11
Minutes
Categories
Side Low Fat Vegetarian
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Ingredients

  • 1 pound Broccoli Florets bite size
  • 1 1/2 cups Cherry Tomatoes or grape tomatoes
  • 3 tablespoons Olive Oil
  • 3 cloves Garlic or as needed, freshly minced
  • 1/8 tsp Salt And Black Pepper or to taste, feta and olives are both salty, so you don't need to add too much salt
  • 1/2 Lemon juice and zest, freshly squeezed and grated
  • 1/4 cup Green Olives or black olives, sliced
  • 1 Roasted Sweet Red Bell Peppers cut into strips
  • 1/2 Tbsp Oregano freshly chopped, or 1 teaspoon dried
  • 1 tsp Capers rinsed, optional
  • 1/2 cup Feta Cheese crumbled

Directions

  1. Preheat oven to 450°f.
  2. Add the broccoli, tomatoes and garlic in a large bowl, drizzle the olive oil, and season with salt and black pepper.
  3. Toss until well coated.
  4. Spread the vegetables in a single layer onto a large baking sheet.
  5. Bake until the broccoli starts to brown and the cherry tomatoes start exploding, about 11 minutes.
  6. Let the roasted vegetables cool for a few minutes.
  7. While the vegetables are roasting, add the lemon juice and zest, olives, roasted bell pepper, oregano and capers (if using) in a large bowl, mix until well blended.
  8. Stir in the roasted vegetables until well mixed and coated.
  9. Top with feta cheese.
  10. Serve warm, at room temperature or chilled.
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