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| Zesty Broccoli and Tomatoes |
This recipe can certainly double as a vegetarian meal. Simply prepare a little pasta, top with this roasted mixture and drizzle with a little extra olive oil before you serve.
Note: I add the garlic during the last ten minutes so that it doesn't burn.
Serves 4
Ingredients:
- 1/2 pound broccoli florets
- 1 pint cherry tomatoes, washed but left whole
- 2 1/2 tablespoons olive oil, plus extra for drizzling
- 1 tablespoon lemon juice
- 1/2 teaspoon oregano
- Sea salt, to taste
- 1 or two shakes crushed red pepper
- 1 large clove garlic, minced
- 1 tablespoon capers, washed and drained
- 2 tablespoons grated Parmesan cheese
Add broccoli and tomatoes to a baking sheet.
Whisk olive oil, lemon juice, oregano, salt and crushed red pepper together. Drizzle over broccoli and tomatoes. Toss well.
Bake for ten minutes.
Add garlic, capers and cheese. Drizzle with a little extra olive oil.
Bake for ten more minutes until cheese just begins to brown.
If the cheese isn't brown enough for you, turn on broiler for two minutes at the end of the cooking process.
4 comments:
This does look like a tasty side dish, I like that there is lemon and capers in there. Creative way to serve up broccoli-yum! Great post.
Your husband cooks too!? Very nice...
Oh, yes he does. ;.) In fact, he's going to be on the Cooking Channel in April (subject to change) in the Beringer Great Steak Challenge. That is why we were in Napa in October. He just does not like me to make a big deal out of it. He's a very good cook and a great baker in his own right. ;.))
What a great side dish - looks absolutely yummy.
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