Easy meals, like this recipe for roasted tomato and broccoli over grains, quickly become a household staple. You can use any vegetables you want, but broccoli and red onions are a wonderful pair. The caramelized broccoli take on nutty notes, and the onions get tender and sweeter. Toss them in a lush, tomato-y seasoning and top it off with the beans and some more slow-roasted tomatoes to finish roasting. This is a simple, comforting weeknight meal, for those days when you just don't have time.
Roasted Tomato With Broccoli and Red Onion Over Quinoa [Vegan]
- 1 large bunch of broccoli, cut into bite-size florets with short stems
- 1 large red onion, thickly sliced
- 1/2 teaspoon sea salt or to taste
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon (slow-roasted) tomato paste (regular tomato paste works too!)
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 2 cups cooked beans (I used a mix of black beans and black-eyed peas)
- 1/2 cup slow roasted tomatoes or sun-dried tomatoes
- 1/4 cup chopped fresh basil (plus more for garnish)
- Freshly ground black pepper to taste
- Preheat oven to 425°F and line a large rimmed baking sheet with foil and oil lightly.
- Combine broccoli, onion, and sea salt in a bowl and mix.
- In a smaller bowl, whisk together olive oil, lemon juice, tomato paste, garlic, pepper flakes, and dried oregano.
- Pour mixture over broccoli and toss together to coat evenly.
- Check seasoning and adjust to taste.
- Place vegetables in a single layer on baking sheet.
- Roast for 20–25 minutes, tossing vegetables halfway through until broccoli is tender.
- About 10-15 minutes before vegetables are done, add beans and slow-roasted tomatoes, toss with vegetables, and roast together to the end.
- Remove from oven and mix in chopped basil.
- Serve immediately over quinoa or brown basmati rice, topped with freshly ground black pepper.