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Vegetable Rings On Broccoli Spears Recipe
|Broccoli||3⁄4 Bunch (75 gm) (1 small bunch)|
|Red bell pepper||To Taste|
|White onion slices||3 (mild variety, center slices)|
|Wine vinegar||1⁄2 Teaspoon|
|Dried rosemary leaves||1⁄2 Teaspoon, crushed|
Serving size: Complete recipe
Calories 268 Calories from Fat 220
% Daily Value*
Total Fat 25 g38.5%
Saturated Fat 15.6 g78.2%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 31.3 mg1.3%
Total Carbohydrates 11 g3.6%
Dietary Fiber 3.8 g15.2%
Sugars 3.2 g
Protein 3 g6%
Vitamin A 26.5% Vitamin C 121.7%
Calcium 8.5% Iron 7.7%
*Based on a 2000 Calorie diet
Cut broccoli into spears.
Peel stems with vegetable peeler; set aside.
Rinse red pepper under cold running water.
Make circular cut around top of pepper with paring knife.
Pull stem from pepper and remove stem and seeds.
Scrape out any remaining seeds and membrane with spoon.
Rinse out pepper under running water; drain well.
Thinly slice crosswise through pepper to make rings.
To steam broccoli, place steamer basket in large saucepan; add 1 inch of water.
Place spears in steamer.
Separate onion slices into rings; place on broccoli.
Bring to a boil over high heat; steam about 8 minutes or until broccoli is crisp-tender.
Uncover; place pepper rings on top.
Cover; steam briefly until pepper rings brighten in color but still hold their shape.
Remove from heat; transfer vegetables with slotted spoon to warm serving dish.
Melt butter in small saucepan over medium heat; stir in vinegar and rosemary.
Drizzle evenly over vegetables.