Broccoli With Roasted Peppers, Feta, Olives and Herbs 4.000

Goran Kosanovic for The Washington Post

Weeknight Vegetarian Mar 27, 2017

This fresh and flexible recipe may improve the way you treat broccoli. Feel free to change up the herbs, the cheese and even the centerpiece ingredient, using cauliflower instead of broccoli.

Serve warm, at room temperature or cold — as a hearty side dish or with extra greens and grains or with a piece of bread to bulk up to main-course status.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 1 1/2 pounds broccoli (on the stem)
  • 1/2 teaspoon coarse sea salt, or more as needed
  • 1/2 teaspoon crushed red pepper flakes, or more as needed
  • 1 heaping tablespoon chopped fresh oregano or marjoram leaves
  • 3 tablespoons highest-quality extra-virgin olive oil
  • 2 tablespoons capers, rinsed and drained
  • 1 heaping tablespoon chopped flat-leaf parsley
  • 1 large red or yellow bell pepper, roasted, peeled, seeded and cut into thin strips (see NOTE)
  • 12 pitted Kalamata olives
  • 3 ounces feta, ricotta salata or manouri cheese, slivered or crumbled
  • 1 tablespoon fresh lemon juice or red wine vinegar

Directions

Cut the broccoli crown(s) off its thick stem, then cut into florets. Peel the stem with a paring knife and cut into rounds or strips. Combine the florets and stem pieces in a steamer basket set over a pot with a few inches of boiling water; cover and cook until they're bright green and tender-firm, 2 to 3 minutes.

Transfer to a shallow bowl. While the broccoli is still warm, season with the salt, crushed red pepper flakes and oregano or marjoram, then toss with the oil to coat. Add the capers, parsley, roasted pepper, olives and cheese; toss again, gently, to incorporate. Taste and add more salt and crushed red pepper flakes, as needed. Toss with the lemon juice or vinegar just before serving.

NOTE: To roast the bell pepper, position an oven rack 6 inches from the broiler element; preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper on the baking sheet; broil until charred black on all sides, turning it with tongs as needed. Transfer to a heat-proof bowl and cover with plastic wrap to steam. Once the pepper is cool enough to handle, rub off and discard the charred skin; also discard the stem and seeds.

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Recipe Source

Adapted from "In My Kitchen," by Deborah Madison (Ten Speed Press, 2017).

Tested by Joe Yonan.

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Email questions to the Food Section at food@washpost.com.