Morgan made scrumptious roast harvest vegetables for me last week. He was inspired by this recipe. We made it with BBQ steak, but it would work beautifully as a stand-alone dish. I've never eaten roast broccoli before, but it was truly delicious and very different to the more familiar steamed broccoli we eat.
4 cups broccoli crowns, trimmed and cut into bite-size florets
1 cup baby tomatoes
1 green capsicum sliced
1 baby eggplant sliced
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
4 slices haloumi
Toss broccoli, tomatoes, eggplant, green pepper, 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.
Combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve with slices of fried haloumi.
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