Broccoli a la Catalan

Directions

1. 1
   Preheat the oven to 450.
2. 2
   Arrange the bell peppers on a baking sheet and roast, turning once, until charred in spots and tender, about 25 minutes.
3. 3
   Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly.
4. 4
   Meanwhile, spread the pine nuts on a pie plate and toast just until golden, about 2 minutes.
5. 5
   In a microwave-safe bowl, combine the raisins with 1 teaspoon of the vinegar and 2 tablespoons of water and microwave on high power for 30 seconds, just until the raisins are plump.
6. 6
   Let cool, then drain the raisins.
7. 7
   Peel, seed and core the peppers, then cut into thin strips.
8. 8
   Return the peppers to the bowl, stir in the mint and season with salt and pepper.
9. 9
   In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil.
10. 10
    Add the broccoli, cover and steam until crisp-tender, about 4 minutes; transfer to a bowl.
11. 11
    Add the olive oil and the remaining 1 teaspoon of vinegar and toss.
12. 12
    Stir in the raisins and nuts and season with salt and pepper.
13. 13
    Spread the peppers on a platter and top with the broccoli salad; serve right away.