This month’s recipe – Mediterranean Roasted Broccoli and Tomatoes – features roasted in-season broccoli and tomatoes tossed with bright Mediterranean ingredients just before serving. Ingredients 12 ounces Broccoli Crowns, Trimmed, Cut into bite-size florets (about 4 cups) 1 cup Grape Tomatoes 1 tablespoon Extra-virgin Olive Oil 2 cloves Garlic, Minced 1/4 teaspoon Salt 1/2 teaspoon Lemon Zest, Freshly Grated 1 tablespoon Lemon Juice 10 pitted Black Olives, Sliced 1 teaspoon Oregano, Dried 2 teaspoons Capers, Rinsed (optional) 1. Preheat oven to 450°F 2. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake for 10 to 13 minutes until the broccoli begins to brown. 3. 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. Recipe courtesy of the Compass Group.