Roasted Broccoli and Tomatoes

Join Toby on this video as she prepares a dish from the Mediterranean Diet Cookbook for Dummies (2012, Jogn Wiley and Sons), written by fellow Registered Dietitians Meri Raffetto and Wendy Jo Peterson. Simple, easy and 12 grams of carbohydrate will fit your diabetes lifestyle perfectly.


Broccoli 1 Pound
Roma tomatoes/Cherry tomatoes 2 Cup (32 tbs)
Olive oil 1 Tablespoon
Balsamic vinegar 2 Tablespoon
Honey/Sugar 1/4 Teaspoon
Dried oregano 1 Teaspoon
Garlic 1 Clove (5 gm) , minced
Salt To Taste



1. Preheat the oven at 450 degrees F.

2. Trim the broccoli, cutting into florets, 1 stem each.


3. In a microwave proof bowl add in the broccoli and 1/4th cup of water. Microwave on high for 3 minutes.

4. Take out the broccoli from the microwave and drain. Place over the kitchen towel and pat dry. Set aside in a large bowl.

5. Quarter the cherry tomatoes and place in the same bowl in which broccoli is kept. Toss together.

6. Drizzle olive oil over the broccoli and toss.

7. Spread the mixture over the baking sheet. Roast in oven for 12 – 15 minutes, or until broccoli begins to brown.

8. Meanwhile in a medium bowl combine together balsamic vinegar, honey, oregano, salt and garlic.

9. Take out the broccoli from the oven and place in a bowl. Drizzle the balsamic mixture and toss well.


10. Serve Roasted Broccoli and Tomatoes with tossed salad.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 125Calories from Fat 38

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 163 mg6.79%

Total Carbohydrates 18 g6%

Dietary Fiber 4 g16%

Sugars 7 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet