Roasted Broccoli & Cherry Tomatoes with Feta, Roasted Pepper & 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!
Yield
4 servingsPrep
6 minCook
11 minReady
20 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅛ | 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
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
broccoli florets
bite size |
|
| 355 | ml |
cherry tomatoes
or grape tomatoes |
|
| 45 | ml |
olive oil
|
|
| 3 | cloves |
garlic
or as needed, freshly minced |
|
| 0.6 | ml |
salt and black pepper
or to taste, feta and olives are both salty, so you don't need to add too much salt |
*
|
| 0.5 | each |
lemon
juice and zest, freshly squeezed and grated |
|
| 59 | ml |
green olives
or black olives, sliced |
*
|
| 1 | each |
roasted red bell peppers
cut into strips |
|
| 7.5 | ml |
oregano
freshly chopped, or 1 teaspoon dried |
|
| 5 | ml |
capers
rinsed, optional |
*
|
| 118 | ml |
feta cheese
crumbled |
|
Directions
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.
