Low Carb Vegetables Recipes

Ingredients:

5 cup broccoli florets, bite-size pieces, include
2 1/2 tbsp extra virgin olive oil
3 tbsp shallots, minced
2 large firm red bell peppers, roasted peeled, and slice
1/2 tsp coarse salt, optional
1/2 tsp freshly milled black pepper
3 tbsp pine nuts, lightly toasted

Instructions:

Cook florets in 4 quarts of boiling water until barely tender, about 3
minutes. Drain in a colander, refresh under cold water, and blot dry.

In a 12-inch skillet, heat oil over low heat. Saute shallots,
stirring constantly, until very lightly golden, about 2 minutes. Add
florets and roasted peppers; cook until vegetables are warmed
through. Season with s= alt and pepper. Transfer to platter and
garnish with toasted pine nuts.

Per serving: calories 120, fat 8 gm, chol 0 mg, sod 144 mg.

*To Roast Peppers: Wash peppers in cold water. Cut each in half
lengthwise into 3 even pieces. Remove seeds. Place pepper strips cut
si= de down on a baking sheet and broil until partially charred,
about 5 minutes. Remove from oven, wrap in paper towels, and place
in a plastic bag. Secu= re the end with a twist tie and let stand for
about 1 hour. Remove from bag and peel peppers with a small paring
knife. Pat dry with paper towels and cut into desired lengths.

Servings: 6