The title of this recipe says it all. What’s not to like? This is a simple (yes, I promise) dish with great flavor.

Mediterranean cuisine is influenced by the wonderful essence of Italian, Greek and French cultures, while using an abundance of basil, oregano, olives and olive oil. Recently, the cuisine has expanded its range to the eastern Mediterranean (i.e., Turkey, Israel) cultures as well. You may have seen a lot of Middle Eastern restaurants serving foods with herbs and spices that are traditionally found in Mediterranean establishments.

This light and easy recipe will tickle your taste buds. Cutting the garlic takes up most of the time needed to prepare this recipe. The greatest thing about this side dish, besides its wonderful flavor, is that it is healthy and can accompany any main course. It is the perfect way to start off the summer. Although it is not technically summer, we are close enough to bathing suit time, to start eating healthy and to  reach that weight goal we so desperately seek!

This recipe will serve 4 happy “to be” eating mediterranean people.

Ingredients for Roasted Broccoli and Tomatoes

12 ounces broccoli crowns, trimmed and cut into florets (about 4 cups)
1 cup grape tomatoes, halved
1/2 red onion, sliced
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp. salt
1/2 tsp. freshly grated lemon zest
1 tbsp. lemon juice
1 tsp. dried oregano
2 tsp. capers, drained

Preheat oven to 450.

Toss broccoli, tomatoes, onion, oil, garlic and salt in a large bowl until evenly coated.

Spread in an even layer on a baking sheet.

Bake until the broccoli begins to brown, 10 to 13 minutes.

Meanwhile, combine lemon zest and juice, olives, oregano and capers in a large bowl.

Add the roasted vegetables; stir to combine.

Serve warm.

Enjoy!

It’s that simple!