Beautiful presentation and tasty with so many colorful vegetables. The sauce can be used on so many things so consider making a double batch. You will be glad you did!
Enjoy!
Serves 4-6 as a side, 2 as a meal
Prep time: 20 minutes
Cooking time: 10 minutes
Ingredients
1 head broccoli, cut into florets
2 Tablespoons California olive oil or coconut oil
¼ onion, finely chopped
½ pint mushrooms, quartered
1 medium yellow squash, cut into large dice
2 cloves garlic, minced
Salt and black pepper
½ cup Roasted Red Pepper Sauce
Roasted Red Pepper Sauce
1 jar, (16 oz) roasted red peppers, drained
¼ cup California EVOO
¼ onion, roughly chopped
2 cloves garlic, minced
2 Tablespoons fresh parsley
1 Tablespoon capers, drained
Juice of ½ lemon
½ teaspoon salt
½ teaspoon black pepper
Directions
Bring 1 cup of water to a boil in a large saucepan fitted with a steamer basket. Add the broccoli, cover, and steam until just fork-tender, about 5–6 minutes.
Heat the olive oil in a large skillet over medium heat. Add the onion and mushrooms and sauté for 2–3 minutes, stirring occasionally, until the onion begins to soften and the mushrooms release their moisture.
Add the yellow squash and garlic. Continue cooking for 3–4 minutes, until the squash is tender but still slightly firm.
Add the steamed broccoli to the skillet and gently toss with the vegetables. Season lightly with salt and freshly ground black pepper.
Add ½ cup Roasted Red Pepper Sauce and gently toss until the vegetables are evenly coated. Serve immediately.
Roasted Red Pepper Sauce
Drain the roasted peppers and place them in a food processor. Add the California olive oil, onion, garlic, parsley, capers, lemon juice, salt, and black pepper.
Pulse 5–10 times to combine the ingredients, then blend on high speed until smooth and creamy.
Taste and adjust the seasoning with additional lemon juice, salt, or pepper as desired.
Use ½ cup of the sauce to finish the vegetables. Refrigerate the remaining sauce in an airtight container for up to 3–4 days.
Make it your own
Use portabella or cremini mushrooms
Add protein to the dish such as fried eggs, hamburger patties or chicken breasts for a complete meal.
Change the sauce by substituting the same amount of sundried tomatoes or roasted eggplant for the roasted red peppers.
This colorful combination of fresh vegetables is rich in vitamins, minerals, fiber, and antioxidants that support overall health and wellness. Broccoli provides vitamins C and K, folate, and glucosinolates, natural compounds studied for their potential protective effects on cellular health. Mushrooms contribute B vitamins and antioxidants, while yellow squash provides potassium and dietary fiber. Roasted red peppers are an excellent source of vitamin C and beneficial carotenoids. California extra-virgin olive oil adds heart-healthy monounsaturated fats and polyphenols. Together, these ingredients create a flavorful, nutrient-dense dish that supports immune function, digestive health, and cardiovascular wellness.
Macros (per serving)
Broccoli & Summer Vegetables with Roasted Red Pepper Sauce — Serves 4
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Total Carbohydrates | ~12 g |
| Dietary Fiber | ~3.5 g |
| Total Sugars | ~5 g |
| Added Sugars | 0 g |
| Protein | ~4 g |
| Total Fat | ~11 g |
| Saturated Fat | ~1.6 g |
| Cholesterol | 0 mg |
| Sodium | ~150–300 mg |
Key Micronutrients (per serving)
| Vitamin or Mineral | Amount | % Daily Value |
|---|---|---|
| Vitamin A (RAE) | ~100 mcg | 11% |
| Vitamin C | ~85 mg | 94% |
| Vitamin K | ~85 mcg | 71% |
| Vitamin B6 | ~0.25 mg | 15% |
| Folate (B9) | ~75 mcg | 19% |
| Vitamin E | ~2.0 mg | 13% |
| Potassium | ~470 mg | 10% |
| Magnesium | ~35 mg | 8% |
| Calcium | ~55 mg | 4% |
| Iron | ~1.2 mg | 7% |
| Manganese | ~0.35 mg | 15% |
Nutritional values are estimates based on four side-dish servings and 1/2 cup of Roasted Red Pepper Sauce used in the entire recipe. Calculations assume California extra-virgin olive oil. Values vary with ingredient size, brands, preparation, and cooking. Sodium depends on added salt, capers, and prepared roasted peppers. Percent Daily Values are based on standard adult nutritional references.