1 head cauliflower

1 bunch broccoli

¼ cup olive oil, more for drizzling

2 vidalia or sweet onions

½ cup pitted kalamata olives, sliced into rounds

Preheat the oven to 375 degrees F

Remove any leaves from the cauliflower. Cut it in quarters. Remove any

remaining stem. Slice each quarter into ¼-inch slices. Cut off the thick stems

of the broccoli, quarter heads. Slice quarters into thin slices. Peel onions,

cut into thin half-moons. Toss cauliflower, broccoli slices and onions in olive

oil. Season with salt & pepper. Place on a sheet pan (or 2) that's lined

with foil and with a thin coat of olive oil. Keep vegetables in a thin layer.

Scatter olive slices.

Roast for about 20 minutes until softened or crisp-tender, however you

like it. Serve hot or at room temperature.

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