Recipe - Broccoli With Roasted Peppers And Pine Nuts

5 cup Broccoli florets; bitesize
pieces, include 1/2inch
of stems (washed & drained)
2 One half tablespoon Extra virgin olive oil
3 tablespoon Shallots; minced
2 lg Firm red bell peppers;
roasted peeled, and cut or sliced up
into 1/2inch strips*
One half teaspoon Coarse salt; optional
One half teaspoon Freshly milled black pepper
3 tablespoon Pine nuts; lightly toasted

Cook florets in 4 quarts of boiling water until barely tender, about 3
minutes. Drain in a colander, refresh under cold water, and blot dry.

In a 12inch skillet, heat oil over low heat. Saute shallots, stirring
constantly, until very lightly golden, about 2 minutes. Add florets and
roasted peppers; cook until vegetables are warmed through. Season with salt
and pepper. Transfer to platter and garnish with toasted pine nuts. Per
serving: calories 120, fat 8 gm, chol 0 mg, sod 144 mg.

*To Roast Peppers: Wash peppers in cold water. Cut each in half
lengthwise into 3 even pieces. Remove seeds. Place pepper strips cut side
down on a baking sheet and broil until partially charred, about 5 minutes.
Remove from oven, wrap in paper towels, and place in a plastic bag. Secure
the end with a twist tie and let stand for about 1 hour. Remove from bag
and peel peppers with a small paring knife. Pat dry with paper towels and
cut into desired lengths.
Source: Lean Italian Cooking by Anne Casale.

Shared and MM by Judi M. Phelps (JUPHELPS) Delphi, (G.PHELPS1) Genie.
Internet: Judi.Phelps@sjc.com or Juphelps@delphi.com

Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Aug 22, 1998