Mediterranean Oven Roasted Broccoli with tomatoes, chickpeas and capers. This is an easy recipe for a roasted broccoli side dish that you'll find your self making over and over again. So delicious you won't believe it's so healthy for you.
12ouncesbroccoli crownsabout 4 cups, trimmed and cut into bite-size florets
1tablespoonextra-virgin olive oil
1/2teaspoonfreshly grated lemon zest
10pitted black olivesI used green pimento stuffed, sliced
Preheat oven to 450°F.
Toss broccoli, tomatoes, chickpeas, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.