Broccoli and Red Bell Pepper Saute

This stir-fried vegetable is a vivid addition to any plate and it comes together quickly. I like it with Wine-And Herb-Braised Pot Roast and Golden Carrot Risotto. From an April 1986 issue of Bon Appetit in the "Cooking for Friends" section.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1 3⁄4 lbs broccoli
• 1⁄4 cup unsalted butter (1/2 stick)
• 1  red bell pepper, cut julienne
• 1⁄2 cup  sliced green onion (including some of green tops)
• 2  tablespoons  minced fresh parsley
• 1  tablespoon fresh lemon juice
•  salt & freshly ground black pepper

Directions

1. Cut off broccoli florets; cut large florets in half lengthwise.
2. Peel stems and slice 1/4-inch thick.
3. Steam broccoli until just crisp-tender, about 4 minutes for florets and 7 minutes for stems.
4. Rinse under cold water, drain and pat dry.
5. Melt butter in large skillet over medium heat.
6. Add bell pepper and saute until softened, about 5 minutes;increase heat to high.
7. Add broccoli, onions, parsley, juice,salt and pepper and toss until heated through.