roasted broccoli with tomatoes, olives and capers

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broccoli tomatoes olives capers roasted vegetables

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This is a recipe based on one from an Eating Well magazine, and it’s got great lemony-briny flavors to go with the rich, roasted broccoli. I didn’t have as many cherry tomatoes as the recipe called for, but it was fine even with just a few… Those Alaskan cherry tomatoes are so sweet and good, I tend to eat them up raw before I ever get a chance to use in them in a recipe. It’s a great accompaniment to any kind of pizza.

1 pound broccoli
1 cup cherry tomatoes (OK to omit if you don’t have any hanging around)
1 to 2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon sea salt or kosher salt
½ teaspoon freshly grated lemon zest (I love my Microplane zester for this task)
1 tablespoon lemon juice
10 kalamata olives, pitted and sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed and drained

1. Preheat oven to 450 degrees.
2. Peel the broccoli stalks if the skin is tough, starting from the bottom of the stem, using a paring knife—the thick skin will peel away from the stalk. Then slice the stalks into coins less than ¼” thick. Cut the florets into bite-sized pieces.
3. Coat 1 or 2 large baking sheets with non-stick spray or oil. (This makes clean-up a lot easier.)
4. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated with oil. Roast until the broccoli is tender and is beginning to brown, about 10-15 minutes.
5. Meanwhile, combine lemon zest, juice, olives, oregano, and capers in a large bowl. Add the roasted vegetables and stir to combine. Serve warm or at room temperature.