Mediterranean Sauteed Broccoli and Grape Tomatoes

Peter Castillo | posted February 10, 2010 |

This dish of sautéed broccoli and tomatoes is tossed with healthy Mediterranean ingredients just before serving. Broccoli is loaded with beta-carotene, vitamins C and E and calcium. The  tomato will supply you with beta carotene, vitamin C, lycopene and fiber
Olive oil’s health benefits are due to both its high content of monounsaturated fat and its high content of antioxidants. Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL ("good") cholesterol levels.

Ingredients:

• 8 ounces broccoli crowns, trimmed and cut into bite-size florets
• 1 cup grape tomatoes, cut in half
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/2 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 10 pitted Kalamata (Greek) olives, sliced
• 1 teaspoon dried oregano
• A pinch of black pepper

Preparation:

1. Preheat an 8-inch or 12-inch skillet over medium-high heat.
2. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Pour into the hot skillet and sauté, 10 to 13 minutes.
3. Meanwhile, combine lemon zest, lemon juice, olives, oregano and pepper in a large bowl. Add the hot sautéed vegetables and stir to combine. Serve warm.

2 servings, about 3 to 4 oz. each