12 ounces of broccoli crowns, trimmed and cut into bite sized florets (approximately 4 cups)
1 cup grape tomatoes
1 tbsp extra-virgin olive oil
2 cloves of garlic, minced
1/4 tsp sea salt
1/4 tsp pepper
1/2 tsp lemon zest
1 tbsp lemon juice
10 pitted black olives, sliced
1 tsp dried oregano
6-8 artichoke pieces, sliced (I used canned)
Preheat oven to 450F
Toss broccoli, tomatoes, olive oil, garlic, salt & pepper in a large bowl until evenly coated.
Spread the mixture in an even layer on a baking sheet. Bake until the broccoli begins to brown (approximately 10 minutes)
Combine lemon juice, lemon zest, olives, oregano, and artichokes in a bowl and mix well.
Add in the roasted broccoli and tomatoes and stir to combine.
This dish is best served warm.
This vegan dish is soy, gluten, corn & nut free as well!