| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | California | Vegetables | 6 | Servings |
INGREDIENTS
| 3 | T | Olive oil |
| 1 | T | Butter |
| 1 | Head broccoli, cut into | |
| Florets | ||
| 1/2 | Red onion, thinly sliced | |
| 1 | Red bell pepper, sliced | |
| 2 | T | Fresh basil |
| 1 | T | Fresh oregano |
INSTRUCTIONS
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). 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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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 92
Total Fat: 10.4g
Cholesterol: 5.1mg
Sodium: 25.4mg
Potassium: 114.2mg
Carbohydrates: 5g
Fiber: 1.5g
Sugar: 1.1g
Protein: 1g