We always had a vegetable and a big green salad when I was growing up. But nobody really wanted the salad on top of everything else, so I merged the two into a broccoli dish which my family likes better. Once jarred roasted red peppers came on the market, the dish became Broccoli & Roasted Red Peppers. Festive, too.
2 bunches broccoli
1/2 jar roasted red peppers (or more to suit the eye)
2 to 3 tablespoons butter
1 to 2 tablespoons lemon juice
Cook broccoli. Remove peppers from jar and dry on paper towels. Cut into bite-size pieces or strips and sprinkle over cooked broccoli. Melt butter, add lemon juice and pour over vegetables.
The Secret: Don't undercook the broccoli. If you overcook it, no one will notice since it'll blend in nicely with all the other forkable foods, but broccoli that requires a knife isn't welcome at a Thanksgiving feast.
Nancy Anderson
Thursday, November 18, 1999
