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Mediterranean Roasted Broccoli and Tomatoes
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Broccoli is part of the cabbage family. It is typically eaten boiled or steamed, but has been increasingly eaten raw. Broccoli is a man-made plant originating from the combination of leafy crops in the Northern Mediterranean in approximately 6th century BCE and introduced to the United States in the 1920s. Broccoli is particularly high in Vitamin C, dietary fiber, and Vitamin K. The three types of broccoli include the common green broccoli known as "broccoli”, sprouting broccoli and purple broccoli which may have a purple shadow on the tips of flower buds.

 

 


Mediterranean Roasted Broccoli and Tomatoes

Source: adapted from www.eatingwell.com

Servings: 4

Prep Time: 20 minutes

Ingredients:

12oz. broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)

1 cup grape tomatoes

1 Tbsp extra-virgin olive oil

2 cloves garlic, minced

½ tsp freshly grated lemon zest

1 Tbsp lemon juice

10 pitted black olives, sliced

1 tsp dried oregano

Directions: Preheat oven to 450 degrees Fahrenheit. Toss broccoli, tomatoes, oil, and garlic in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10-13 minutes. Meanwhile, combine the lemon zest and juice, olives, and oregano in a large bowl. Add the vegetables; stir to combine. Serve warm.

Nutritional Analysis: Calories 90 , Protein 3g, Fat 6g, Saturated Fat 0.5g, Calories from Fat 9%, Cholesterol 0mg, Carbohydrates 8g, Fiber 3g, Sodium 130mg, Vitamin A 45%, Calcium 4%, Vitamin C 130%, Iron 6%

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