Mediterranean Broccoli and Tomatoes

12 ounce(s) broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
1 cup(s) grape tomatoes
1 tablespoon(s) extra-virgin olive oil
2 clove(s) garlic, minced
1/4 teaspoon(s) salt
1/2 teaspoon(s) freshly grated lemon zest
1 tablespoon(s) lemon juice
10 pitted black olives, sliced
1 teaspoon(s) dried oregano
2 teaspoon(s) capers, rinsed (optional)

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Directions

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.