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Name: Broccoli with Roasted Peppers and Pine Nuts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lg Firm red bell peppers;; 1/2 ts Coarse salt; optional; 1/2 ts Freshly milled black pepper; 3 tb Pine nuts; lightly toasted; 5 c Broccoli florets; bite-size; 2 1/2 tb Extra Virgin Olive Oil; 3 tb Shallots; minced

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INGREDIENTS

2 lg Firm red bell peppers;
1/2 ts Coarse salt; optional
1/2 ts Freshly milled black pepper
3 tb Pine nuts; lightly toasted
5 c Broccoli florets; bite-size
2 1/2 tb Extra Virgin Olive Oil
3 tb Shallots; minced

Servings

INSTRUCTIONS

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. Shared and MM by Judi M. Phelps (JUPHELPS) Delphi, (G.PHELPS1) Genie. Internet: Judi.Phelps@sjc.com or Juphelps@delphi.com Posted to MM-Recipes Digest by "Robert Ellis" on Aug 22, 1998

NOTES

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Broccoli with Roasted Peppers and Pine Nuts

2 lg Firm red bell peppers;
1/2 ts Coarse salt; optional
1/2 ts Freshly milled black pepper
3 tb Pine nuts; lightly toasted
5 c Broccoli florets; bite-size
2 1/2 tb Extra Virgin Olive Oil
3 tb Shallots; minced

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.    Shared and MM by Judi M. Phelps (JUPHELPS) Delphi, (G.PHELPS1) Genie.  Internet:  Judi.Phelps@sjc.com or Juphelps@delphi.com    Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on  Aug 22, 1998

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Nutrition

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Serving Size: 1 Serving (11g)
Recipe Makes: 6 Servings

Calories: 53
Calories from Fat: 51 (96%)

Amt Per Serving		% DV

	Total Fat 5.6g	8 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 16.8mg		0 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.8g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 53

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