Sautéed Broccoli, Roasted Peppers, and Goat Cheese
Tender broccoli and sweet bell peppers create a winning combination in this
simple sauté!
START TO FINISH: 30 minutes MAKES: 4 servings

2 tablespoons extra-virgin olive oil
4 cups broccoli florets
2 cloves garlic, thinly sliced
1 cup bottled roasted red bell peppers, drained and chopped
1/4 cup chopped, pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
1 green onion, thinly sliced
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram, crushed
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 ounces goat cheese, crumbled

1. In a large skillet, heat oil over medium heat. Add broccoli and garlic
and cook for 5 to 8 minutes or until broccoli is crisp-tender. Stir in
roasted bell peppers, olives, parsley, green onion, marjoram, lemon juice,
kosher salt, and black pepper. Heat through. Transfer mixture to 4 serving
plates or a platter; sprinkle with goat cheese.

Nutrition Facts per serving: 167 cal., 12 g total fat (4 g sat. fat), 11 mg
chol., 299 mg sodium, 11 g carbo., 4 g fiber, 6 g pro.