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Mediterranean Roasted Broccoli and Tomatoes

Mediterranean Roasted Broccoli and Tomatoes

Image credit to: Boston Organics


  • around 4 cup, or 12 oz, broccoli crowns, trimmed and cut into bite-size florets
  • 1 cup small tomatoes
  • 1 tbl olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/2 tsp freshly grated lemon zest
  • 1 tbl lemon juice
  • 10 pitted black olives, sliced
  • 1 tsp oregano
  • 2 tsp capers, rinsed (optional)


1. Preheat oven to 450°F. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated, and spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.

2. 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.

Tested and Approved by Boston Organics

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