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Broccoli With Roasted Peppers, Feta, Olives and Herbs
THE WASHINGTON POST11Ingredients
50Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. broccoli (on the stem)
- 1/2 tsp. coarse sea salt (or more as needed)
- 1/2 tsp. crushed red pepper flakes (or more as needed)
- 1 Tbsp. fresh oregano leaves (chopped)
- 3 Tbsp. extra virgin olive oil (highest-quality)
- 2 Tbsp. capers (rinsed and drained)
- 1 Tbsp. flat leaf parsley (chopped)
- 1 yellow bell pepper (or large red, roasted, peeled, seeded and cut into thin strips, see NOTE)
- 12 pitted kalamata olives
- 3 oz. feta (ricotta salata or manouri cheese, slivered or crumbled)
- 1 Tbsp. fresh lemon juice (or red wine vinegar)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol20mg7% |
Sodium760mg32% |
Potassium650mg19% |
Protein9g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber6g24% |
Sugars4g |
Vitamin A30% |
Vitamin C350% |
Calcium20% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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