Purple Broccoli Veggie Delight

A photo of a plate with a vegetarian recipe containing purple broccoli, red sweet peppers, mushrooms, red onion and garlic


  • 2 cups well chopped purple broccoli
  • 4 mini sweet red peppers
  • 1/4 chopped red onion
  • 1 cup sliced portabella mushrooms
  • 3 cloves garlic
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 1/2 cup white wine


One of the key things here is chopping the broccoli up into small bits (it will cook faster). If you can find the purple broccoli, it has really long stems and is overall a little less dense than traditional broccoli. I chop the stems into 1/8″ to 1/4″ pieces and eat those too. You can sub in regular broccoli, but I’d just use the tops (not stems) and chop those into smaller bits.

Next, you’ll want to chop the mini sweet red peppers, the red onion, the mushrooms, and the garlic gloves.

Put your frying pan on medium heat and add in the 1/2 cup white wine. Put in the garlic, mini sweet peppers, and chopped broccoli stems (they will take a little longer to cook, so good to add them now). As the wine heats up, it will start to cook off a bit. Keep an eye on it. You don’t want it to get so low that it practically disappears and your veggies burn. You might need to adjust the heat or add more wine. After a few minutes of cooking, add in the paprika.

Let this cook for about 10 minutes total, stirring now and then. Then, throw in the mushrooms and broccoli. Stir everything well. At this stage, I often add a little bit more wine and drizzle in the olive oil, then cover the pan with a lid and let it cook about 7-10 minutes. Again, keep an eye on things, stirring occasionally. When the broccoli are tender, but still a tiny bit crisp, you’re done. They should be a brighter green than when you added them in.

Makes 2 servings.

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