Broccoli with Roasted Peppers
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
broccoli florets
large head |
*
|
| 1 | clove |
garlic
thinly sliced |
|
| 3 | tablespoons |
roasted red bell peppers
roasted, diced |
|
| 2 | teaspoons |
marjoram
finely chopped fresh, or 1/2 ts dried |
*
|
| 1 | tablespoon |
parsley leaves
finely chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
broccoli florets
large head |
*
|
| 1 | clove |
garlic
thinly sliced |
|
| 45 | ml |
roasted red bell peppers
roasted, diced |
|
| 1E+1 | ml |
marjoram
finely chopped fresh, or 1/2 ts dried |
*
|
| 15 | ml |
parsley leaves
finely chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Cut the broccoli into fairly large flowerets; peel the stems and cut into spears or rounds.
Steam it, and while it steams prepare the rest of the ingredients.
When the broccoli is cooked, warm some water in a large pan and add the sliced garlic.
Then add the steamed broccoli, peppers, marjoram, and parsley.
Sauté over lively heat until everything is warmed.
Serve warm.
Suggestsd serving it with a lemon wedge as a warm salad.
