Deborah Madison

Broccoli with Roasted Peppers, Olives, and Feta Cheese

Preparation info

  • Makes

    2 to 4

    servings

    • Difficulty

      Easy

Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

Many people I know frequently make a meal of a single vegetable garnished with tasty tidbits, some bread or rice, and a piece of cheese. This is one of those dishes. Two people can polish it off with ease and call it dinner, or it can be part of a larger meal and serve four. With roasted peppers on hand, this can be made very quickly.

The garnishes can all be prepared while the broccoli is steaming.

Ingredients

  • 1 large bunch of broccoli
  • 1 to 2 tablespoons virgin olive oil
  • 1 garlic clove, thinly sliced
  • 10 Kalamata olives, pits removed, chopped into large pieces
  • 3 tablespoons roasted peppers, diced
  • 2 teaspoons finely chopped marjoram or ½ teaspoon dried
  • 1 tablespoon finely chopped parsley
  • 2 ounces feta cheese
  • salt
  • freshly ground pepper
  • lemon wedges (optional)

Method

Cut the broccoli into fairly large flowerets. Set aside the stalks for another purpose or thickly peel them, cut into spears or rounds, and include a few of them in the recipe. Steam the broccoli until it has cooked as much as you like. While the broccoli is steaming, prepare the rest of the ingredients.

When the broccoli is cooked, warm the oil in a large pan with the sliced garlic. Remove the garlic when it has browned; then add the steamed broccoli, olives, peppers, marjoram, and parsley. Sauté over lively heat until everything is warmed. Scatter the cheese over the broccoli, season it lightly with salt, and add pepper to taste. Serve the dish warm. The cheese will soften and melt into the vegetables. If you like, serve it with a wedge of lemon and eat it as a warm salad.