"I always had difficulty coming up with exciting vegetable side dishes. This one is so colorful, it livens up the plate and incorporates so many different flavors." -Courtney Shepler, Baton Rouge, LA

Courtney Shepler, Baton Rouge, LA
Recipe by Cooking Light September 2005

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook broccoli in boiling water 4 minutes or until crisp-tender, and drain. Rinse with cold water; drain.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and red wine vinegar. Cover, reduce heat to medium, and cook 15 minutes or until peppers are tender, stirring frequently. Uncover; sprinkle with sugar. Increase heat to medium-high; cook 2 minutes or until liquid evaporates and bell peppers begin to brown, stirring constantly. Add broccoli; cook 2 minutes or until thoroughly heated, tossing to combine. Remove from heat, and stir in salt and black pepper.

Nutrition Facts

65 calories; calories from fat 39%; fat 2.8g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.5g; protein 2.5g; carbohydrates 9.9g; fiber 1.4g; iron 1mg; sodium 311mg; calcium 31mg.
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