Prepare this dish whenever you please since it can be served hot, at room temperature, or chilled on lettuce leaves as a salad.
Serves: 4
Prep. Time: 20 Minutes
1 bunch broccoli
3 tablespoons olive oil
2 cloves garlic -- minced
2 medium firm ripe tomatoes -- cut in wedges
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh herbs (basil, parsley, etc)
Shaved or grated fresh Parmesan cheese
Wash broccoli under cold running water; cut tops into florets; reserve the rest for another purpose. Heat oil in a large skillet; add garlic and broccoli and stir-fry about 4-5 minutes or until crisp-tender, adding salt and pepper to taste as you cook. Add tomato wedges and heat through; sprinkle with herbs and added salt and pepper if needed and serve topped with Parmesan cheese. Serve hot, at room temperaeture, or chilled on lettuce leaves as a salad.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved