Broccoli and Broccoli Rabe with Roasted Red Peppers
- 4 pounds broccoli, stems trimmed, crowns cut into small florets (about 13 cups florets)
- 2 1/2 pounds broccoli rabe (about 3 large bunches), tough stems trimmed, tops and leaves coarsely chopped
- 6 large garlic cloves, thinly sliced
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
Working in batches, cook broccoli and broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool. Drain well. Wrap in paper towels; enclose in resealable plastic bags and refrigerate.
Heat olive oil in heavy large pot over medium-high heat. Add garlic; stir until golden, about 1 minute. Add broccoli and broccoli rabe; toss until coated with oil and heated through, about 5 minutes. Add bell pepper strips; toss to blend. Season with salt and pepper. Transfer to platter. Serve warm or at room temperature.