Mediterranean Roasted Broccoli and Tomato Salad

Ingredients:

12 oz broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
1 cup grape tomatoes
1 TBS extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp salt
1/2 tsp freshly grated lemon zest
1 TBS lemon juice
10 black olives, pitted and sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed (optional)

Preheat oven to 450 degrees.

Toss broccoli, tomatoes, 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 (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm, or at room temperature. 4 servings.