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The Good News Chef Jeremy Fox combines two antioxidant-packed vegetables—broccoli and red peppers—in this hearty, Spanish-inspired salad studded with pine nuts and golden raisins. More Vegetable Dishes

April 2009


Recipe Summary test

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450°. Arrange the bell peppers on a baking sheet and roast, turning once, until charred in spots and tender, about 25 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly.

  • Meanwhile, spread the pine nuts on a pie plate and toast just until golden, about 2 minutes. In a microwave-safe bowl, combine the raisins with 1 teaspoon of the vinegar and 2 tablespoons of water and microwave on high power for 30 seconds, just until the raisins are plump. Let cool, then drain the raisins.

  • Peel, seed and core the peppers, then cut into thin strips. Return the peppers to the bowl, stir in the mint and season with salt and pepper.

  • In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli, cover and steam until crisp-tender, about 4 minutes; transfer to a bowl. Add the olive oil and the remaining 1 teaspoon of vinegar and toss. Stir in the raisins and nuts and season with salt and pepper.

  • Spread the peppers on a platter and top with the broccoli salad; serve right away.


One Serving 95 cal, 5 gm fat, 0.7 gm sat fat, 11 gm carb, 3.6 gm fiber.

Serve With

Crusty bread.