Broccoli with Roasted Peppers and Pine Nuts
| Yield: | 6 Servings |
| Categories: | Italian, Low-Calorie, Vegetables |
| 5 | c | Broccoli florets; bite-size pieces, include 1/2-inch of stems (washed & drained) |
| 2 1/2 | tb | Extra virgin olive oil |
| 3 | tb | Shallots; minced |
| 2 | lg | Firm red bell peppers; roasted peeled, and sliced into 1/2-inch strips* |
| 1/2 | ts | Coarse salt; optional |
| 1/2 | ts | Freshly milled black pepper |
| 3 | tb | Pine nuts; lightly toasted |
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