Ingredients:
- 12 oz fresh broccoli florets or trimmed green beans
- 1 yellow bell pepper
- 1 red or orange bell pepper
- Roasted Garlic EVOO from The Tree and Vine*
- 1 tablespoon White Traditional Balsamic from The Tree and Vine
- 1/8 teaspoon red pepper flakes (optional)
- Ice water
- Salt and pepper to taste
*Note: In lieu of Roasted Garlic EVOO, you can use a plain EVOO such as Laconiko from The Tree and Vine plus four cloves of garlic, peeled and sliced.
Directions:
- Bring water in a pot to a boil.
- Roughly slice 1/4 inch thick bell peppers.
- Coat the bottom of a large skillet with EVOO. Place over medium-high heat. Place peppers in the hot skillet (optional: add sliced garlic and crushed red pepper) and allow them to caramelize for about 8 minutes.
- Blanche broccoli (or green beans) for about 90 seconds in boiling water.* Push down any vegetables that are still floating. Drain, then immerse in the ice water until cool. Place the blanched broccoli on a paper towel.
- When the peppers (and optional garlic) are slightly browned, add the broccoli and balsamic to the skillet. Stir gently for two minutes. Add salt and pepper to taste.
*Note: Broccoli can be blanched and dried in a Ziploc bag up to 24 hours in advance.