Roasted Broccoli and Tomatoes

• 12 ounces broccoli florets and stems, trimmed and cut into bite-size florets (about 4 cups)
• 1 cup cherry tomatoes
• 1 tablespoon olive oil, extra-virgin
• 3 cloves garlic minced
• 1/4 teaspoon salt
• 1/2 teaspoon lemon zest freshly grated
• 1 tablespoon lemon juice
• 10 each black olives pitted, sliced
• 1 teaspoon oregano dried
• 2 teaspoons capers rinsed, optional

1. Preheat oven to 450F.
2. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated.
3. Spread in an even layer on a baking sheet.
4. Bake until the broccoli begins to brown, 10 to 13 minutes.
5. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl.
6. Add the roasted vegetables; stir to combine.
7. Serve warm.

broccoli, cherry tomatoes, olive oil, garlic, salt, lemon zest freshly, lemon juice, black olives, oregano, capers

Taken from recipeland.com/recipe/v/roasted-broccoli-tomatoes-49795 (may not work)