2 peppers, yellow and/or red, roasted
1 1/2 lbs. broccoli with the stems
1 tablespoon chopped marjoram or parsley
1/2 cup crumbled feta cheese
1 garlic clove, minced
1 shallot, fineley diced
2 Tbs red wince vinegar
2 tsp balsamic vinegar
4-6 Tbs extra virgin olive oil
3 Roma tomatoes or 1/2 cup cherry tomatoes, well diced
1/4 cup halved and pitted olives
salt and pepper to taste
Roast peppers in toaster oven.
Peel them and dice into 1/2 inch squares.
Separate broccoli into small florets, and peel and dice the stems.
Blanch all broccoli in boiling salted water until tender, and shake off excess water.
Mix dressing together. Toss with broccoli, peppers, and marjoram. Season with pepper. Add feta.
Serve warm or at room temperature.
Vegetarian Cooking for Everyone, pg. 151