---------- Recipe via Meal-Master (tm) v8.03
Title: Broccoli with Roasted Peppers and Pine Nuts
Categories: Vegetables, Italian, Low-cal
Yield: 6 servings
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
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 s
alt
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 si
de
down on a baking sheet and broil until partially charred, about 5 minute
s.
Remove from oven, wrap in paper towels, and place in a plastic bag. Secu
re
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 a
nd
cut into desired lengths.
Source: Lean Italian Cooking by Anne Casale.
Shared and MM by Judi M. Phelps (JUPHELPS) Delphi, (G.PHELPS1) Genie.
Internet:
[email protected] or
[email protected]
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