Broccoli is native to the Mediterranean and Asia Minor, so it only seems right to pair it with Mediterranean flavors, like softened peppers, acidic olives, and kicky lemon. Green, red, purple, and yellow—it’s a beautiful plate of bright and complex flavors.
1tspextra virgin olive oil(for diabetics, use ¼ cup of vegetable broth)
1large head broccoli, cut into florets (about 3 cups chopped)
10kalamata olives, quartered
1clove garlic, thinly sliced
2tspmarjoram, finely chopped (or ½ tsp dried)
salt, to taste
lemon wedges, for serving
Instructions
1
Preheat the oven to 400°F. Brush both sides of the bell pepper with olive oil and place cut side down on a sheet pan. Roast the red pepper in the oven for 10 minutes. When the pepper has cooled down, peel off the skin and discard. Dice the pepper into small cubes, and set aside.
2
While the peppers are roasting, steam the broccoli in a bit of water until tender, but still crunchy, then set aside.
3
Heat oil in a skillet, and sauté the garlic slices over medium heat until they’re browned. Add the steamed broccoli, quartered olives, roasted bell pepper, and marjoram, and sauté until vegetables are heated through.
4
Salt to taste and serve with lemon wedges.
Nutrition Facts
8 servings
Serving size
½ cup
Amount per serving
Calories62
% Daily Value *
Total Fat4g6%
Saturated Fat 0.1g1%
Trans Fat 0g
Cholesterol0mg
Sodium170mg8%
Total Carbohydrate5g2%
Dietary Fiber 2g8%
Total Sugars 0g
Protein1.5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
½red bell pepper
1tspextra virgin olive oil(for diabetics, use ¼ cup of vegetable broth)
1large head broccoli, cut into florets (about 3 cups chopped)
10kalamata olives, quartered
1clove garlic, thinly sliced
2tspmarjoram, finely chopped (or ½ tsp dried)
salt, to taste
lemon wedges, for serving
Directions
1
Preheat the oven to 400°F. Brush both sides of the bell pepper with olive oil and place cut side down on a sheet pan. Roast the red pepper in the oven for 10 minutes. When the pepper has cooled down, peel off the skin and discard. Dice the pepper into small cubes, and set aside.
2
While the peppers are roasting, steam the broccoli in a bit of water until tender, but still crunchy, then set aside.
3
Heat oil in a skillet, and sauté the garlic slices over medium heat until they’re browned. Add the steamed broccoli, quartered olives, roasted bell pepper, and marjoram, and sauté until vegetables are heated through.
AuthorLife and Health Network