Lemony Broccoli and Cherry Tomatoes
Here is a simple veggie recipe that made a good side dish to bring to a potluck-style dinner Funk and I went to.
2 heads of broccoli, cut into bite-sized florets
1 container cherry tomatoes
1 16-oz container cherry tomatoes
1 3.8-oz can sliced black olives, drained
1 Tbsp capers
juice from one lemon
salt and pepper to taste
Mix broccoli, tomatoes, olives, and capers in a large bowl. Drizzle on a few table spoons of olive oil, lemon juice, and add a dash of salt and pepper. Mix to coat all of the veggies well. Spread on a baking sheet and cook 350 degrees for about 20 minutes until the cherry tomatoes pop and the broccoli begins to brown. Eat hot or at room temperature.
I’m having some blog issues (help!) so posting may be sporadic, at best. Stay tuned!