Sautéed Broccoli with Yellow and Red Bell Peppers
Try this Sautéed broccoli with yellow and red bell peppers recipe.
Try this Sautéed broccoli with yellow and red bell peppers recipe.
- 1/2 teaspoon sea salt
- 1/4 cup extra virgin olive oil
- 1 tablespoon sea salt for blanching water1 large bunch broccoli seeded and cut lengthwise in 1/4″ strips1 medium yellow bell pepper – halved, seeded and cut lengthwise in 1/4″ strips1 tablespoon white balsamic vinegar (or regular balsamic vinegar)6 garlic cloves – skinned and very finely sliced1/2 teaspoon sea salt
- 1 tablespoon sea salt for blanching water
- 1 large bunch broccoli (1 1/2 lbs) (680 g) – florets cut i
- 1/8 teaspoon ground cayenne
- 2 medium red bell peppers – halved seeded and cut lengthwise in 1/4″ strips
- 1 medium yellow bell pepper – halved seeded and cut lengthwise in 1/4″ strips
- 1 tablespoon white balsamic vinegar (or regular balsamic vinega
- 6 garlic cloves – skinned and very finely sliced
- Carbohydrate 0.031854375 g
- Cholesterol 0 mg
- Fat 6.45971438045251 g
- Fiber 0.0153000004291534 g
- Protein 0.006755625 g
- Saturated Fat 0.892449750752883 g
- Serving Size 1 1 Serving (7g)
- Sodium 218.159625000109 mg
- Sugar 0.0165543745708466 g
- Trans Fat 0.176291625147654 g
- Calories 57 calories
Step-by-step
- In a large pot, bring 6 quarts of water to a boil. Fill a large bowl with cold water and several ice cubes. Set aside. When the water is boiling, add the salt and broccoli. With the back of a spoon, push the broccoli down so that all the florets are submerged in the boiling water. Blanch for 2 minutes, the florets will turn bright green. Drain and transfer to the iced water bath. When the broccoli is totally cooled (this will take only a few seconds), drain and set on paper towels to remove any excess water. Cook’s note: The broccoli can be blanched up to 1 day ahead. Refrigerate in a sealed container or plastic bag until ready to use.
- Heat a large non-stick, heavy-bottomed skillet over high heat. Add the olive oil and cayenne and stir well. Add the peppers and sauté for 6 to 8 minutes until the peppers are golden-brown, tossing only occasionally. If the peppers start cooking too quickly, reduce the heat to medium-high. Drizzle the vinegar over the peppers and shake the pan vigorously for a few seconds (The vinegar will evaporate almost instantly as the pan is quite hot by now). Add the garlic, toss well and sauté for 30 seconds. Add the broccoli and sprinkle the salt over the vegetables. Sauté for 1 minute until the broccoli is warmed through, tossing constantly. Transfer to a serving platter and serve immediately.
Sautéed Broccoli with Yellow and Red Bell Peppers: A Weeknight Delight
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious recipes that the whole family will enjoy. This sautéed broccoli with yellow and red bell peppers recipe has become a weeknight staple in our home. It's incredibly versatile, adaptable to what's in my fridge, and always a crowd-pleaser. The vibrant colors alone make it appealing, but the taste? Oh, the taste is simply divine!
The beauty of this dish lies in its simplicity. It's a testament to the fact that sometimes, the best meals are the ones that require the least amount of fuss. No complicated techniques, no obscure ingredients – just fresh, seasonal vegetables cooked to perfection. The slight char on the peppers adds a depth of flavor that elevates this simple side dish to something truly special. I often serve this alongside grilled chicken or fish, but it’s equally delicious on its own as a vegetarian option.
Why I Love This Recipe:
- Speed: It comes together in under 15 minutes, perfect for those busy weeknights.
- Health: Packed with vitamins and nutrients from the broccoli and bell peppers.
- Flavor: The combination of sweet peppers, slightly spicy cayenne, and tangy balsamic vinegar is incredibly satisfying.
- Versatility: Feel free to experiment with different types of peppers or add other vegetables like onions or zucchini.
Tips and Variations:
- Blanching the Broccoli: Blanching the broccoli before sautéing ensures it retains its vibrant green color and cooks evenly. It’s a small step that makes a big difference.
- Pepper Choices: While I love the combination of yellow and red bell peppers, feel free to use any color you prefer, or even a mix of different colors. Orange and green peppers would also work wonderfully.
- Spice Level: Adjust the amount of cayenne pepper to your liking. If you prefer a milder dish, omit it altogether or use a very small pinch.
- Serving Suggestions: This dish is fantastic as a side dish, but it also makes a great addition to pasta dishes, rice bowls, or grain salads.
- Make it Ahead: The blanched broccoli can be prepared a day ahead of time and stored in the refrigerator. This is a great time-saving tip for busy weeknights.
This sautéed broccoli with yellow and red bell peppers recipe isn't just a meal; it’s a testament to the power of simple, fresh ingredients. It's a dish that celebrates the beauty of seasonal produce and the joy of effortless cooking. So, next time you're looking for a quick, healthy, and delicious meal, give this recipe a try. You won't be disappointed!
Ingredients You'll Need:
- 1 large bunch broccoli
- 2 medium red bell peppers
- 1 medium yellow bell pepper
- 1/4 cup extra virgin olive oil
- 1/8 teaspoon ground cayenne
- 6 garlic cloves
- 1 tablespoon white balsamic vinegar
- Sea salt to taste
Enjoy!
