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Broccoli with Roasted Peppers & Olives

Yields8 ServingsPrep Time10 minsCook Time25 mins

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.

 ½ red bell pepper
 1 tsp extra virgin olive oil
 1 large head broccoli, cut into florets (about 3 cups chopped)
 10 kalamata olives, quartered
 1 clove garlic, thinly sliced
 2 tsp marjoram, finely choppedor ½ tsp dried
 salt, to taste
 lemon wedges, for serving

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.


While the peppers are roasting, steam the broccoli in a bit of water until tender, but still crunchy, then set aside.


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.


Salt to taste and serve with lemon wedges.

Nutrition Facts

Serving Size ½ cup

Servings 0

Amount Per Serving
Calories 62
% Daily Value *
Total Fat 4g7%

Saturated Fat 0.1g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 170mg8%
Total Carbohydrate 5g2%

Dietary Fiber 2g8%
Sugars 0g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


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