*modified from Eating Well Magazine – September 2007

I am going to be focused on really light healthy ways to use our veggies as several of us have taken a fitness challenge this month.  This recipe certainly fits the bill.  It is not only light on the oil but super easy to put together for a quick supper side dish.  Add a bit of pasta and you have a meal.  This will make about 4 1-cup servings.  Enjoy!

Ingredients:

12 ounces broccoli, cut into bite-size florets
1 cup tomatoes, cut in large chunks
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 olives, chopped or sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed (optional)

Preparation:

Preheat oven to 450°F.
Toss the broccoli, tomatoes, 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, usually 10 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.

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