Roasted Broccoli and Cherry Tomatoes with Feta, Roasted Pepper and Olives

• 1 pound broccoli florets bite size
• 1 1/2 cups cherry tomatoes or grape tomatoes
• 3 tablespoons olive oil
• 3 cloves garlic or as needed, freshly minced
• 18 teaspoon salt and black pepper or to taste, feta and olives are both salty, so you don't need to add too much salt
• 1/2 each lemon juice and zest, freshly squeezed and grated
• 1/4 cup green olives or black olives, sliced
• 1 each sweet red bell peppers, roasted cut into strips
• 1/2 tablespoon oregano freshly chopped, or 1 teaspoon dried
• 1 teaspoon capers rinsed, optional
• 1/2 cup feta cheese crumbled

1. Preheat oven to 450F.
2. Add the broccoli, tomatoes and garlic in a large bowl, drizzle the olive oil, and season with salt and black pepper.
3. Toss until well coated.
4. Spread the vegetables in a single layer onto a large baking sheet.
5. Bake until the broccoli starts to brown and the cherry tomatoes start exploding, about 11 minutes.
6. Let the roasted vegetables cool for a few minutes.
7. While the vegetables are roasting, add the lemon juice and zest, olives, roasted bell pepper, oregano and capers (if using) in a large bowl, mix until well blended.
8. Stir in the roasted vegetables until well mixed and coated.
9. Top with feta cheese.
10. Serve warm, at room temperature or chilled.

broccoli florets bite size, cherry tomatoes, olive oil, garlic, salt, lemon juice, green olives, sweet red bell peppers, oregano freshly, capers, feta cheese

Taken from recipeland.com/recipe/v/roasted-broccoli-cherry-tomatoe-52529 (may not work)