Mediterranean Sheet Pan Broccoli Bake
2 Large Heads of Broccoli, broken into florets (about 9 cups)
2 Large Bell Peppers, sliced
1 Can Quartered Artichoke Hearts, drained
1 Lemon, sliced
3 Tablespoons Olive Oil, divided
Kosher Salt and Freshly Ground Black Pepper
4 Martin’s Dinner Potato Rolls, cut into 1-inch cubes
8 Ounces Burrata or Fresh Mozzarella Cheese (optional)
1/4 Cup Pine Nuts, toasted
1/2 Cup Fresh Basil
Shredded Parmesan Cheese
Optional Ingredients: mushrooms, olives, prosciutto, salmon, or crumbled sausage
Preheat oven to 425F.
Toss broccoli, bell peppers, artichokes, lemon, 2 tablespoons of olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the broccoli and peppers are just tender, about 20 minutes.
NOTE: if adding optional ingredients such as mushrooms, salmon, or crumbled sausage, add to the sheet pan during this step.
Toss bread cubes with the remaining tablespoon of olive oil and 1/4 teaspoon each of salt and pepper.
Scatter bread cubes evenly over the vegetables. Return baking sheet to oven and roast until bread is golden brown and crispy on the outside and the vegetables are fork-tender, about 12 to 15 minutes more.
NOTE: add any other optional ingredients, such as olives, prosciutto, or other pre-cooked meats during this step.
Using your hands, shred the burrata (if using) into bite-size pieces and scatter over the baking sheet. Sprinkle the pine nuts, basil, and parmesan cheese over the top and season with additional salt and pepper, if desired.