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Mediterranean Sheet Pan Broccoli Bake

45 Mins


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

Serves: 4


Step 1

Preheat oven to 425F.

Step 2

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.

Step 3

Toss bread cubes with the remaining tablespoon of olive oil and 1/4 teaspoon each of salt and pepper.

Step 4

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.

Step 5

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.

Step 6

Serve immediately