1 broccoli crown, trimmed and cut into bite-size florets1 cup grape tomatoes 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 black olives, sliced 1 teaspoon dried oregano 2 teaspoons capers, rinsed (optional)
Preheat oven to 450°F.
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.