Not too long ago, I was cooking up an Italian favorite in our house, Chicken Marsala. On the menu with the chicken was the usual side, Italian Roasted Potatoes. Had I served this with a side of Sautéed Summer Squash, it would have been down right predictable. Can’t have that. Not in my kitchen. If the main dish isn’t new, at least one of the sides needs to be different.
I fell in love with this recipe the first time I saw all the colors. Reds, greens, yellow and just a tiny splash of purple. It paired so beautifully with my chicken and roasted potatoes, bringing a fresh splash of bright color to my summer dinning table.
This is a dish that can be prepared in advance, up to the point of adding the tomatoes, then held in a warm pot while the rest of the meal is completed. Toss in the tomatoes, give everything a nice swirl and there you have it – a beautiful assortment of delightful colors.
Sautéed Italian Broccoli With Bell Peppers
1 Garlic Clove, minced
1 medium sweet Red Pepper, julienne cut
1 medium sweet Yellow Pepper, julienne cut
1/4 Red Onion, cut into thin slivers
4 cups fresh Broccoli Florets
1 medium ripe Tomato, cut into wedges and seeded
Handful Orange Bell Tomatoes, split
1 tablespoon Olive Oil
1 teaspoon dried Oregano
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon grated Parmesan Cheese
Peel and mince garlic. Set aside.
Stem, seed and julienne-cut the bell peppers. Set aside. Cut onion into thin slivers. Set aside.
In a Dutch oven, bring 1/2-inch of water to a boil. Add the broccoli, cover and cook for about 3 to 4 minutes or until the broccoli is crisp-tender. Drain water from the pan.
While the broccoli is cooking, cut tomato into wedges and remove the seeds. Set aside. Split the small orange tomatoes lengthwise, remove the seeds and set aside.
Drain broccoli and immediately place in ice water to stop the cooking process. Remove and pat dry. Set aside.
In a large skillet, sauté the peppers and onion slivers in olive oil for 3 minutes or until crisp-tender.
Add the broccoli, garlic, dried oregano, salt and pepper. Cook for 2 minutes longer.
Add the tomatoes, heat through. Transfer to a serving bowl, sprinkle with cheese and serve.