Mediterranean Roasted Broccoli and Tomatoes - 7g Carbs, 3g Fiber, 0g Added Sugar
From: Eating Well - September/October 2007
This dish of roasted broccoli and tomatoes is tossed with bright
Mediterranean ingredients just before serving.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Low sodium | Heart healthy | Healthy weight |
High fiber
Active Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Serving Size: about 1 cup each
12 oz broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
1 cup grape tomatoes
1 Tbsp extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp salt
1/2 tsp freshly grated lemon zest
1 Tbsp lemon juice
10 pitted black olives, sliced
1 tsp dried oregano
2 tsp capers, rinsed (optional)
1. Preheat oven to 450 degrees F.
2. Toss 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, 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.
Servings: 4
Serving Size: about 1 cup each
Nutrition per Serving:
76 Calories, 5g Fat, 1g Sat, 4g Mono, 0mg Cholesterol, 3g Protein,
7g Carbs, 3g Fiber, 0g Added Sugars, 264mg sodium, 328mg Potassium
Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (50% dv),
Folate (15% dv)
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat
User Comments:
12/13/2009 - Excellent. Quick and easy dish with plenty of flavor. I've
also added cauliflower & fresh green beans to the broccoli and served it
with a slice of the Kneadless Black Olive & Herb Yeast Loaf (another great EatingWell recipe).— lizzy_b68
11/19/2009 - Easy. Quick. Full of taste. Crunchy broccoli paired with
burst-in-your mouth tomatoes. My taste buds recommend. — Anonymous
09/02/2009 - Thanks for this recipe, it was excellent and so lovely to
present. A tablespoon of fresh oregano works too. Much obliged. - Peg
09/02/2009 - This was a very nice recipe! We had it as a side dish with
the Florentine Ravioli and they are a very good combination. The lemon
was a bit strong, but the tender, cooked veggies more than made up for
it. A possible hint for beginners (like me)-- this cleaned up very easily
due to placing a sheet of aluminum foil over the baking pan, and placing
the broccoli/tomato on the foil. - Joe, Bowling Green, KY
09/02/2009 - This delicious side dish has been a favorite of ours since
a friend served it about a year ago. Also, our vegetarian daughter loves
it as a meal served with brown rice. - Carol, Ridgewood, NJ
09/02/2009 - I have been telling everyone I know about the amazingly
tasty broccoli dish I made...this really is delicious. I could easily
eat this a few times a week. - Elizabeth, San Francisco, CA
09/02/2009 - Nice change for broccoli! Family loved it! - Leah, Greenfield, MA
09/02/2009 - This dish is great! Flavors are bright and sublime! I used kalamata olives (because I had them) instead of regular black olives and capers. I also used my own yellow pear tomatoes instead of grape tomatoes.
I love roasted vegetables, but it would never have occurred to me to roast broccoli. - Anonymous, Great Falls, MT
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