(Serves 2 heartily, or 4 as a side)

• 1 large crown broccoli (about the circumference of a small dinner plate), with stem
• 1 pint cherry tomatoes
• 1 medium head of garlic
• 1 tsp dried oregano
• 1 tsp dried basil
• handful of fresh basil
• 4 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 6 oz fresh mozzarella (ciliegene shape), cut in half
• Kosher salt
• fresh black pepper (from a peppermill)

Preheat oven to 425 and cover a sheet pan with parchment paper or foil. Cut two pieces of foil, each at least 8 inches long. Cut garlic widthwise and drizzle cut side with a tbsp olive oil and season with a pinch of Kosher salt and a few cranks of black pepper. Close cut sides of garlic so it looks whole again and wrap in one foil square. Wrap garlic in second piece of foil (so oil doesn’t leak out in oven). Place garlic on low rack in oven and cook for about one hour. While garlic is roasting, cut broccoli into florets, then into bite sized pieces. Peel broccoli stems and cut into one inch dice. Toss broccoli and tomatoes in remaining olive oil, dried basil, dried oregano, and season with Kosher salt and black pepper. Roast veggies on middle rack in oven for appx. 20-25 min, until tomatoes shrivel slightly and broccoli has crisp edges. Remove pan from oven and let broccoli and tomatoes cool to room temperature. Once garlic is done roasting, let cool, then remove from foil and squeeze cloves from casing into a large bowl. Add broccoli and tomatoes to the bowl, followed by balsamic and mozzarella. Tear basil into pieces and add to bowl. Toss all ingredients and season with more Kosher salt and black pepper, if desired.