Broccoli with Pan-Roasted Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I always had difficulty coming up with exciting vegetable side dishes. This one is so colorful, it livens up the plate and incorporates so many different flavors. -Courtney Shepler, Baton Rouge, LA Ingredients:
4 cups broccoli florets (about 1 1/2 pounds) |
1 tablespoon olive oil |
1 3/4 cups (1-inch) red bell pepper strips (2 medium) |
1 3/4 cups (1-inch) yellow bell pepper strips (2 medium) |
1/4 cup red wine vinegar |
1 teaspoon sugar |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Cook broccoli in boiling water 4 minutes or until crisp-tender, and drain. Rinse with cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and red wine vinegar. Cover, reduce heat to medium, and cook 15 minutes or until peppers are tender, stirring frequently. Uncover; sprinkle with sugar. Increase heat to medium-high; cook 2 minutes or until liquid evaporates and bell peppers begin to brown, stirring constantly. Add broccoli; cook 2 minutes or until thoroughly heated, tossing to combine. Remove from heat, and stir in salt and black pepper.
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