1 Head of organic broccoli, rinsed in hot water
15 baby bell bell peppers, washed, left whole
1/2 pint grape tomatoes, cut in half
2-3 large garlic cloves, sliced thin
2 and 1/2 TBS olive oil
1 tsp smoked paprika
2 tsp balsamic vinegar
2 tsp olive oil
5-10 fresh basil leaves, chopped
Slice grape tomatoes in half. Put in bowl and add chopped basil. Drizzle with 2 tsp olive oil and 2 tsp balsamic vinegar. Set aside.
Cut broccoli florets leaving 2-3 inches of stems.
Combine 2 TBS olive oil, 1/2 tsp sea salt and 1 tsp smoked paprika. Pour oil mixture over broccoli and toss to coat.
In a cast iron pan over medium heat, add broccoli. Pan-roast until broccoli is browned, adding sliced garlic in the last five minutes of cooking. Remove from pan. Add 1/2 TBS olive oil to empty cast iron pan. Add baby peppers, sprinkle with sea salt and cook over medium heat until semi-blackened.
In large serving dish, spread a thin layer of pasta noodles. Top with broccoli, peppers and tomatoes.