Sunday, December 9, 2012

Roasted Broccoli Mediterranean Style

The picture does not do it justice -- tonight we had baked stuffed peppers, delicious and easy with some leftover rice, some cooked ground beef and oats (I add oats to most ground beef recipes so as to use less meat and up the nutritional value), onion, garlic, cheese and herbs from the garden -- fresh (rosemary) and dried (oregano and basil), and a squeeze of good ole ketchup on top.  But the star was really the roasted Mediterranean style broccoli.

I cut up broccoli and put it in a bowl to mix with some grape tomatoes, some mini-peppers that were about at the end of their run, some red onion, a tablespoon of olive oil and a bit of coarse salt and garlic.  This all got dumped on a baking pan and put in a 450 degree oven for about 10 minutes.  Meanwhile, I grated some fresh lemon peel into the bowl along with a tablespoon of fresh lemon juice.  When the veggies came out of the oven I dumped them in, gave it a good mix and put it in the serving bowl.  The nice thing about this dish is that it's really best kind of warm but not hot -- so you can get this done and then fiddle with the rest of the meal.

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