Roasted Broccoli and Cherry Tomatoes with Feta, Roasted Pepper and Olives

Ingredients

• 1 pound broccoli florets bite size
• 1 1/2 cups cherry tomatoes or grape tomatoes
• 3 tablespoons olive oil
• 3 cloves garlic or as needed
• freshly minced
• 18 teaspoon salt and black pepper or to taste
• feta and olives are both salty
• so you dont need to add too much salt", "1/2 each lemon juice and zest, freshly squeezed and grated", "1/4 cup green olives or black olives, sliced", "1 each sweet red bell peppers, roasted cut into strips", "1/2 tablespoon oregano freshly chopped, or 1 teaspoon dried", "1 teaspoon capers rinsed, optional", "1/2 cup feta cheese crumbled

Instructions

1. Preheat oven to 450F.
2. Add the broccoli, tomatoes and garlic in a large bowl, drizzle the olive oil, and season with salt and black pepper.
3. Toss until well coated.
4. Spread the vegetables in a single layer onto a large baking sheet.
5. Bake until the broccoli starts to brown and the cherry tomatoes start exploding, about 11 minutes.
6. Let the roasted vegetables cool for a few minutes.
7. While the vegetables are roasting, add the lemon juice and zest, olives, roasted bell pepper, oregano and capers (if using) in a large bowl, mix until well blended.
8. Stir in the roasted vegetables until well mixed and coated.
9. Top with feta cheese.
10. Serve warm, at room temperature or chilled.