Roasted Broccoli Salad

1 clove garlic, finely chopped

¼ Cup olive oil + more for roasting broccoli

Zest and juice of 1 lemon

1 Tablespoon red wine vinegar

1 teaspoon dried oregano

Salt & pepper

3-4 stalks broccoli

1 yellow bell pepper, chopped

About 1 Cup cherry tomatoes, halved

2 stalks celery, thinly sliced

4 scallions, chopped

About 3 ounces feta, cubed

Preheat oven to 400 degrees. Wash broccoli and peel stalks. Slice stalks crosswise into about ¼ inch slices all the way to the florets. Separate florets into bite size pieces. Toss broccoli with olive oil, salt and pepper and roast for 15-20 minutes.

While broccoli is roasting, make dressing in a large serving bowl. Whisk garlic, olive oil, lemon zest and juice, vinegar and oregano to combine. Add bell pepper, tomatoes, celery, scallions and feta to bowl and toss. Season to taste with salt and pepper. Add broccoli, hot from the oven, and toss again.

May be served hot, room temperature or cold.