Broccoli a la Catalan

1. 1

   Preheat the oven to 450.

2. 2

   Arrange the bell peppers on a baking sheet and roast, turning once, until charred in spots and tender, about 25 minutes.

3. 3

   Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly.

4. 4

   Meanwhile, spread the pine nuts on a pie plate and toast just until golden, about 2 minutes.

5. 5

   In a microwave-safe bowl, combine the raisins with 1 teaspoon of the vinegar and 2 tablespoons of water and microwave on high power for 30 seconds, just until the raisins are plump.

6. 6

   Let cool, then drain the raisins.

7. 7

   Peel, seed and core the peppers, then cut into thin strips.

8. 8

   Return the peppers to the bowl, stir in the mint and season with salt and pepper.

9. 9

   In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil.

10. 10

    Add the broccoli, cover and steam until crisp-tender, about 4 minutes; transfer to a bowl.

11. 11

    Add the olive oil and the remaining 1 teaspoon of vinegar and toss.

12. 12

    Stir in the raisins and nuts and season with salt and pepper.

13. 13

    Spread the peppers on a platter and top with the broccoli salad; serve right away.

No additional tips available.