• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Broccoli with Roasted Peppers and Pine Nuts

  • Recipe Submitted by on

Category: Vegetables, Low Calorie, Italian

 Ingredients List

  • 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 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?