---------- Recipe via Meal-Master (tm) v8.03

      Title: Broccoli with Roasted Peppers and Pine Nuts
 Categories: Vegetables, Italian, Low-cal
      Yield: 6 servings

      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 s
alt
  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 si
de
  down on a baking sheet and broil until partially charred, about 5 minute
s.
  Remove from oven, wrap in paper towels, and place in a plastic bag. Secu
re
  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 a
nd
  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

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