Sautéed Broccoli, Roasted Peppers, & Goat Cheese - 11g Carbs, 4g
Fiber
From The Sonoma Diet
Tender broccoli and sweet bell peppers create a winning combination in
this simple sauté!
Start to Finish: 30 minutes
Makes: 4 servings
2 Tbsp extra-virgin olive oil
4 cups broccoli florets
2 cloves garlic, thinly sliced
1 cup bottled roasted red bell peppers, drained and chopped
1/4 cup chopped, pitted kalamata olives
2 Tbsp chopped fresh flat-leaf parsley
1 green onion, thinly sliced
1 Tbsp chopped fresh marjoram or 1 tsp dried marjoram, crushed
1 Tbsp lemon juice
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
2 oz goat cheese, crumbled
1. In a large skillet, heat oil over medium heat. Add broccoli
and garlic and cook for 5 to 8 minutes or until broccoli is
crisp-tender. Stir in roasted bell peppers, olives, parsley,
green onion, marjoram, lemon juice, kosher salt, and black
pepper. Heat through. Transfer mixture to 4 serving plates
or a platter; sprinkle with goat cheese.
Nutrition Facts per serving:
167 Calories, 12g Total Fat (4g Sat. Fat), 11mg Cholesterol,
299mg Sodium, 11g Carbs, 4g Fiber, 6g Protein