Ingredients
4 cups fresh broccoli florets1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned1 tablespoon olive oil1 garlic clove, minced1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon pepper1 medium ripe tomato, cut into wedges and seeded1 tablespoon grated Parmesan cheese
Preparation
In a large saucepan, bring 6 cups water to a boil. Add broccoli; cook, uncovered, 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry.
In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Add the tomato; heat through. Sprinkle with cheese.
