Broccoli with Roasted Peppers and Olive

Recipe by Deborah Madison, The Greens Cookbook

(serves 4-6)
2 roasted red peppers, sliced into 1/2” strips *sundried tomatoes would be a great substitute for peppers or addition to the salad
1 garlic clove
4 Tablespoons good olive oil
1 Tablespoon small capers
12 Nicoise or Gaeta olives, pitted
3 scallions, finely sliced
1 Tablespoon chopped parsley
1 Tablespoon chopped marjoram
1/4 teaspoon red pepper flakes
Balsamic vinegar
salt and pepper
1 bunch broccoli

Mix the peppers (and/or sun dried tomatoes) with garlic, olive oil, capers, olives, scallion, herbs, red pepper flakes and balsamic to taste. Season with salt and pepper. Bring 3 quarts of water to a boil. While heating divide the broccoli florets. Trim the tough end of the stalk and peel the outer fibrous skin. Slice the stalks 1/4” thick on the diagonal. Add a tablespoon of salt to the water and cook the broccoli in 2-3 bathces for 30 seconds and remove to a colander. Combine the broccoli with the rest of the ingredients and toss, adding more oil, vinegar, salt or pepper to taste. If you don’t plan on serving right away, wait to add the final vinegar to prevent bright colors from fading.