Best 10 Broccoli And Red Pepper Toss Recipes

BROCCOLI AND PEPPERS

Steps:

• Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts, 2 sliced garlic cloves and 2 to 4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt.

ROASTED BROCCOLI WITH GARLIC AND RED PEPPER

Steps:

• Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

BROCCOLI WITH SAUTEED RED PEPPER

Steps:

• In a large saucepan, bring broth to a boil. Cut broccoli spears in half lengthwise; add to broth. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute red pepper and shallot in oil for 5 minutes or until crisp-tender. Drain broccoli; add broccoli, almonds, lemon-pepper and salt to skillet. Cook and stir for 2 minutes or until broccoli is tender.

ROASTED BROCCOLI WITH GARLIC AND RED PEPPER

Steps:

• Preheat oven to 450. Toss broccoli with all the other ingredients. Transfer to a rimmed baking sheet. Spread them out in a single layer. Sprinkle with salt and pepper.
• Roast 15 minutes. Toss them and turn them over and roast another 8 to 10 minutes until broccoli is browned nicely. Serve immediately. Yum!

BROCCOLI, BACON AND CHEDDAR TOSS

Steps:

• In large bowl, mix all salad ingredients except bacon.
• In small bowl, mix all dressing ingredients until well blended. Pour dressing over salad; toss gently to coat.
• Just before serving, heat bacon slices as directed on package until crisp. Drain on paper towels; crumble. Stir bacon into salad.

LINGUINI WITH BROCCOLI AND RED PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
• In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
• Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
• Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

BROCCOLI AND RED BELL PEPPER SALAD

Steps:

• Trim broccoli and separate the florets into bite-size pieces.
• Peel the stem and cut it into quarter inch discs.
• Blanch the broccoli by dropping it into a large pot of boiling water for approximately 1 1/2 to 2 minutes, then dropping it into a bowl of ice water to stop the cooking process.
• Drain and dry broccoli.
• Roughly dice the red bell pepper and finely dice the onion.
• In large bowl, combine the broccoli, bell pepper, onion, capers and olives.
• Whisk together the olive oil, vinegar (or lemon juice), sugar, garlic, marjoram and salt and pepper.
• Toss the dressing with the vegetables and refrigerate in an airtight container.
• Adjust the seasoning if desired after twoenty-four hours.
• Broccoli will lose its bright green color after about three days, but salad should keep for five days.

PORTOBELLO, BROCCOLI, AND RED-PEPPER MELTS

Steps:

• Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
• Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
• Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.

BROCCOLI STEM AND RED PEPPER SLAW

Steps:

• Place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 to 30 minutes. Squeeze out excess water.
• In a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together. In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed or sunflower oil. Toss with the shredded vegetable mixture. Serve or refrigerate until ready to serve. Sprinkle each serving with black sesame seeds.

BROCCOLI WITH ROASTED RED PEPPERS

Steps:

• Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. , Meanwhile, in a nonstick skillet, saute garlic in butter for 1 minute. Stir in the red peppers, parsley, salt and pepper. Transfer broccoli to a large bowl; add red pepper mixture and toss to coat.