1 (1-pound) bunch fresh broccoli
2 tablespoons olive oil
2 cloves garlic, sliced
2 red bell peppers, cut into 1-inch squares
1/2 cup water
1/4 teaspoon salt
1/3 cup bottled balsamic vinegar salad dressing
1. Trim off and discard ends of broccoli stalks. Cut flowerets from stems and split in half lengthwise. Peel stems and slice diagonally into thin slices.
2. In large skillet, heat olive oil over low heat; add garlic and cook 2 minutes or until aromatic. Add broccoli, peppers, water and salt; cover, and cook until broccoli is crisp tender, about 5 minutes. Remove lid and cook, stirring, until water is reduced to about 1 tablespoon.
3. Transfer mixture to serving bowl. Toss with dressing and serve.
If you would rather serve this colorful dish chilled, prepare the vegetables and refrigerate in the serving bowl. Then toss the vegetables with the dressing just before serving so that the broccoli does not have time to be discolored by the acid in the dressing.