Broccoli and roasted red pepper salad


  • Prep Time20 mins
  • Total Time20 mins
  • Makes6 to 8 servings
*PLUS Broiling Time: 12 minutes, Microwaving Time: 3 minutes


  • 2 red bell peppers, or 340-g jar roasted red peppers, drained

  • 2 bunches broccoli, about 2 to 3 heads each

  • 3 tbsp olive oil

  • 2 tbsp balsamic vinegar

  • 1 garlic cloves, minced, or 1 tsp minced bottled garlic

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 1/2 cup crumbled creamy goat cheese, or feta

  • 2 tbsp toasted sesame seeds, or slivered almonds


  • Preheat broiler. Cut peppers in half and seed. Place peppers, cut-side down, on a shallow-sided baking sheet. Broil until skins are slightly blackened, from 12 to 14 minutes. Set peppers aside to cool slightly on tray.

  • Meanwhile, cut broccoli into bite-size florets. You should have about 8 cups. (Save stems for another use.) Wash florets. Place in a microwave-safe bowl with water clinging to them. Cover and microwave on high until bright green, from 3 to 4 minutes, stirring once. Immediately rinse with cold water. Or steam florets over boiling water, covered, from 4 to 5 minutes. Immediately rinse with cold water. Peel skins from peppers. Cut into bite-size pieces. Mix with broccoli.

  • Whisk oil with vinegar, garlic, salt and pepper. Toss with vegetables. Dot with goat cheese or crumble feta over top. Sprinkle with sesame seeds and serve.

Nutrition (per serving)

Calories 124, Protein 5.2g, Carbohydrates 9.3g, Fat 8.6g, Fibre 3.2g, Sodium 189mg.

Bright green broccoli contrasts beautifully with roasted red peppers in this appetizing salad which can be made ahead and served at room temperature for a party.

Make ahead

Prepare through Step 2 but do not combine vegetables. Cover vegetables separately and refrigerate for up to 1 day. Prepare dressing and toss just before serving.