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
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.