3 lb. small brocolli florets, streamed and cold rinsed.
30 Brussels sprouts, trimmed, halfed, steamed and cold rinsed.
3 red bell peppers, seeded, sliced thin.
red chile peppers (optional).
4 cloves garlic, chopped coarsely.
1/4 cup pinenuts.
1/2 cup olive oil.
balsamic vinegar to taste.
salt and freshly ground pepper to taste.
3 lemons, 2 sliced thin. 1 cut in small wedges.
4 oz. chevre cheese.
Heat olive oil in large skillet, add bell peppers and garlic, saute until almost tender. Add brocolli, Brussels sprouts, red chile peppers and pinenuts, saute until heated through. Salt and pepper to taste. Put on serving platter, garnish with lemon slices and wedges. Top with small rounds of chevre and sprinkle with balsamic vinegar.