Sauteed Broccoli, Roasted Peppers, and Goat Cheese

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Tender broccoli and sweet bell peppers create a winning combination in this simple sauté!

START TO FINISH: 30 minutes MAKES: 4 servings

2 tablespoons 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 tablespoons chopped fresh flat-leaf parsley
1 green onion, thinly sliced
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram, crushed
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 ounces 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 cal., 12 g total fat (4 g sat. fat), 11 mg chol., 299 mg sodium, 11 g carbo., 4 g fiber, 6 g pro.

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