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The following recipe was first featured in Boston Organics Newsletter number 36 of the year 2010, which you should be able to find online at http://www.bostonorganics.com/newsletter/2010/news_36.html.
Around 4 c, or 12 oz, broccoli crowns, trimmed and cut into bite-size florets1 c small tomatoes1 tbsp olive oil2 cloves garlic, minced1/4 tsp salt1/2 tsp freshly grated lemon zest1 tbsp lemon juice10 pitted black olives, sliced1 tsp oregano
2 tsp capers, rinsed (optional)
Preheat oven to 450F. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated, and 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.
From EatingWell, September/October 2007, via Boston Organics customer service expert Amy! (Find the original online at http://www.eatingwell.com/recipes/mediterranean_roasted_broccoli_tomatoes.html)