Cut grape tomatoes in half; set aside.

Cook broccoli in boiling water to cover 3 to 5 minutes or until crisp-tender; plunge into ice water to stop the cooking process. Drain.

Melt butter in a large nonstick skillet over medium-high heat; stir in garlic and lemon juice, and sauté 2 minutes. Stir in broccoli; sauté 2 minutes. Stir in tomatoes, bell pepper, salt, and 1/2 teaspoon pepper; sauté 1 minute. Serve immediately.