Broccoli and Bell Pepper Sauté

One of my favorite side dishes any time of year is a mix of broccoli and bell peppers. It’s delicious, and sauteing in Pompeian Olive Oil keeps the flavors fresh and delicious. With a few seasonings and a bit of lemon juice squeezed in, this is a tasty dish any time of the year, but I especially love it around the Christmas season. With the green and red veggies, it’s perfect side with a honey baked ham, dinner rolls, or any number of meals.

I also like to make it and add some chunks of cooked chicken to the mix, or sprinkle it with almond slivers. It’s a simple dish to personalize to your liking, which is perfect because Pompeian allows you a fun way to personalize your Olive Oil bottles by generating and printing a custom label to place on a 24 ounce bottle of Pompeian Extra Virgin Olive Oil. You can visit the Facebook app or print the label directly from the Pompeian website. Talk about fun!

If you’re looking for a last minute veggie dish for you holiday celebrations, this one fits the bill. It’s easy to double or halve the recipe as well, and it looks gorgeous on your holiday table.

Ingredients:

• 2 heads of broccoli
• 2 medium red bell peppers
• 1 tablespoon water
• 2 tablespoons Pompeian Extra Virgin Olive Oil
• 1-2 tablepoons lemon juice
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon lemon pepper
• 1/8 teaspoon smoked paprika
• salt

Directions:

Begin by cutting the florets off of the head of broccoli. Add the water to a medium saute pan and place over low heat. Add the broccoli and let steam for a few minutes.

Cut the bell pepper into strips, then cut into thirds. Add to the steamed broccoli with the Pompeian extra virgin olive oil and saute over medium/low heat.

Add garlic and seasonings and saute until the bell peppers are tender, stirring occasionally.

Place in a serving dish and pour any remaining juice out over the vegetables from the pan.

Enjoy!

Do you have any easy dishes that are your holiday favorites?