Olive Broccoli

1 head broccoli
1 tsp. extra virgin olive oil
juice and grated zest of 1 lemon
1/2 cup oil-cured olives, pitted and minced
1 red bell pepper, roasted over an open flame, peeled, seeded and diced

Split broccoli lengthwise into spears, trimming off any coarse stems and leaves. Bring a small amount of water to a boil over high heat. Add broccoli and steam until bright green and crisp-tender, about 4 minutes. Drain and transfer to a bowl. Immediately drizzle lightly with oil and toss gently. Stir in lemon juice and zest, bell pepper, and minced olives and turn the ingredients gently to combine. Arrange on a platter and serve warm.

From Cooking the Whole Foods Way by Christina Pirello.