Broccoli and Broccoli Rabe with Roasted Red Peppers

1. 1

   Char peppers directly over gas flame or in broiler until blackened on all sides.

2. 2

   Enclose peppers in paper bag 10 minutes.

3. 3

   Peel and seed peppers, then cut into 1/3-inch-wide strips.

4. 4

   (Can be prepared 1 day ahead.

5. 5

   Cover and refrigerate.)

6. 6

   Working in batches, cook broccoli and broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch.

7. 7

   Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool.

8. 8

   Drain well.

9. 9

   (Can be prepared 1 day ahead.

10. 10

    Wrap in paper towels; enclose in resealable plastic bags and refrigerate.)

11. 11

    Heat olive oil in heavy large pot over medium-high heat.

12. 12

    Add garlic; stir until golden, about 1 minute.

13. 13

    Add broccoli and broccoli rabe; toss until coated with oil and heated through, about 5 minutes.

14. 14

    Add bell pepper strips; toss to blend.

15. 15

    Season with salt and pepper.

16. 16

    Transfer to platter.

17. 17

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.