Another one based on a great Eating Well magazine recipe...serve over the "bed" of your choice. We use brown rice and serve cannellini or pinto beans on the side.
2 T. extra-virgin olive oil
4 cloves garlic, peeled and minced
1/2 t. salt
freshly ground black pepper, to taste
20-oz. bag of frozen broccoli florets
1 pint cherry tomatoes
zest of one lemon
juice of 1/2 lemon
15 - 20 Kalamata olives, pitted and halved
3 springs fresh oregano, leaves only (or 2 t. dried oregano)
2 t. capers
Preheat the oven to 450 degrees F.
Mix the olive oil, garlic, salt, and pepper in a large bowl. Toss the broccoli in the olive oil mixture. Remove the broccoli to an edged baking sheet, reserving the remaining oil mixture, and spread the broccoli into a single layer. Bake for 5 minutes, then remove pan from oven.
Toss the tomatoes in the remaining oil mixture. Pour the tomatoes and remaining oil onto the baking sheet with the broccoli and toss to combine. Spread the vegetables back into a single layer, and continue cooking until the broccoli begins to brown on the edges, about 10 minutes.
While the broccoli is browning, toss the lemon zest, lemon juice, olives, oregano, and capers together in the bowl. Add the roasted vegetables, and toss together. Serve immediately.
Serves 3 - 4.