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Roasted Broccoli and Cherry Tomatoes with Feta, Roasted Pepper and Olives


Roasted broccoli is tender-crisp, roasted cherry tomatoes are warm and juicy, tossed with fresh lemon juice, zest, olives, roasted pepper and feta cheese. A quick, easy and tasty side dish!













Low Cholesterol, Trans-fat Free


1 pound broccoli florets
bite size
1 ½ cups cherry tomatoes
or grape tomatoes
3 tablespoons olive oil
3 cloves garlic
or as needed, freshly minced
teaspoon salt and black pepper
or to taste, feta and olives are both salty, so you don't need to add too much salt
½ each lemon
juice and zest, freshly squeezed and grated
¼ cup green olives
or black olives, sliced
1 each roasted red bell peppers
cut into strips
½ tablespoon oregano
freshly chopped, or 1 teaspoon dried
1 teaspoon capers
rinsed, optional
½ cup feta cheese


Preheat oven to 450°F.

Add the broccoli, tomatoes and garlic in a large bowl, drizzle the olive oil, and season with salt and black pepper.

Toss until well coated.

Spread the vegetables in a single layer onto a large baking sheet.

Bake until the broccoli starts to brown and the cherry tomatoes start exploding, about 11 minutes.

Let the roasted vegetables cool for a few minutes.

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.

Stir in the roasted vegetables until well mixed and coated.

Top with feta cheese.

Serve warm, at room temperature or chilled.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 19965% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 246mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 15g
Vitamin A 100% Vitamin C 262%
Calcium 17% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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