Roasted Broccoli with Garlic, Feta and Roasted Red Pepper
Broccoli has become a new vegetable in recent years - all due to roasting it. This can be done with the florets, sliced stems, or spears.
1 head broccoli, in florets, sliced stems or spears
1 to 2 tablespoons olive oil
1 to 2 garlic cloves, chopped
1 to 2 roasted and peeled red bell peppers, in strips
1/2 cup crumbled feta cheese
Preheat oven to 400 degrees. Toss the broccoli pieces in olive oil and spread in one layer on a baking sheet.
Roast for 10 minutes or until lightly tinged with brown, depending on the size of the vegetable. Remove from oven, toss with garlic cloves, strips of red peppers and feta cheese. Return to oven briefly to heat cheese and peppers, or serve at near-warm room temperature. Season to taste with salt and pepper.
Note: If roasting flowers and stems simultaneously, keep separate on baking sheet so the smaller pieces can be removed first.
Nathalie Dupree is the author of 13 cookbooks, most recently the James Beard award-winning "Mastering the Art of Southern Cooking." She lives in Charleston and may be reached through Nathaliedupree.com.
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