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Mediterranean Side Dish

Mediterranean Oven Roasted Broccoli

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.

Course Side Dish
Cuisine Mediterranean Greek
Servings 4
Author www.highlandsranchfoodie.com


  • 12 ounces broccoli crowns about 4 cups, trimmed and cut into bite-size florets
  • 1 cup grape tomatoes
  • 1 can chickpeas drained
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 10 pitted black olives I used green pimento stuffed, sliced
  • 1 teaspoon dried oregano
  • 2 teaspoons capers optional, rinsed


  1. Preheat oven to 450°F.
  2. 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.
  3. 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.