| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
California |
Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 1 |
|
Head broccoli — cut into |
|
|
Florets |
| 1/2 |
|
Red onion — thinly sliced |
| 1 |
|
Red bell pepper — sliced |
| 2 |
tb |
Fresh basil |
| 1 |
tb |
Fresh oregano |
INSTRUCTIONS
1. In a large skillet over medium-high heat, add oil and butter. Add
broccoli and toss to coat with oil and butter. Cook until bright green and
heated through (5 to 8 minutes).
2. Add onion slices; cook, tossing with broccoli, until onion is
translucent (about 5 minutes). Add red pepper and continue cooking until
pepper is soft but still holds its shape (2 minutes). Toss basil and
oregano with broccoli, onion, and red pepper, and serve immediately.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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