|
Post by ruth on Sept 14, 2009 10:42:33 GMT
Sauted Broccoli, Roasted Peppers, and Goat Cheese Tender broccoli and sweet bell peppers create a winning combination in this simple saute
START TO FINISH: 30 minutes MAKES: 4 servings
2 tablespoons extra-virgin olive oil 4 cups broccoli florets 2 cloves garlic, thinly sliced 1 cup bottled roasted red bell peppers, drained and chopped 1/4 cup chopped, pitted kalamata olives 2 tablespoons chopped fresh flat-leaf parsley 1 green onion, thinly sliced 1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram, crushed 1 tablespoon lemon juice 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 2 ounces goat cheese, crumbled
1. In a large skillet, heat oil over medium heat. Add broccoli and garlic and cook for 5 to 8 minutes or until broccoli is crisp-tender. Stir in roasted bell peppers, olives, parsley, green onion, marjoram, lemon juice, kosher salt, and black pepper. Heat through. Transfer mixture to 4 serving plates or a platter; sprinkle with goat cheese.
Nutrition Facts per serving: 167 cal., 12 g total fat (4 g sat. fat), 11 mg chol., 299 mg sodium, 11 g carbo., 4 g fiber, 6 g pro.
|
|