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!
or grape tomatoes
or as needed, freshly minced
salt and black pepper
or to taste, feta and olives are both salty, so you don't need to add too much salt
juice and zest, freshly squeezed and grated
or black olives, sliced
roasted red bell peppers
cut into strips
freshly chopped, or 1 teaspoon dried
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.