broccoli, roasted bells, pinenuts

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* Exported from MasterCook *

 

Broccoli with Roasted Peppers and Pine Nuts

 

Recipe By :Anne Casale 1994

Serving Size : 6 Preparation Time :0:00

Categories : Vegetable Entrees

 

Amount Measure Ingredient -- Preparation Method

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5 cups broccoli florets -- washed and drained

(bite-size pieces with 1/2-inch stems)

2 1/2 tablespoons extra virgin olive oil

3 tablespoons minced shallots

2 large roasted red bell peppers -- 1/2-inch strips

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

3 tablespoons 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 12-inch 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.

 

*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 [iSBN 0449907880] "

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Per Serving (excluding unknown items): 97 Calories; 8g Fat (69.3% calories from

fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 175mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : The texture and color of the broccoli florets contrast beautifully with

the roasted peppers in this tasty and attractive dish.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0