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Broccoli: Roasted With Olive Tapenade
Ingredients
- 2 small or 1 large head of broccoli, cut into florets with stem
- 3 Tablespoons extra virgin olive oil
- 3/4 cup pitted, kalamata olives
- 2 teaspoons lemon juice
- 3 Tablespoons chopped basil leaves
- 1 Tablespoon capers, drained
- 1 Tablespoon minced garlic
- freshly ground black pepper, to taste
- Parmesan cheese, freshly grated to top
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