- 2 cups broccoli florets
- 2 teaspoons balsamic vinegar
- Salt to taste
- 1 (7 ounce) jar roasted red peppers, drained and sliced
- 4 ounces smoked mussels (not packed in oil)
- 6 ounces cremini mushrooms, quartered
- 2 ounces thinly sliced provolone cheese
- 1 tablespoon extra-virgin olive oil
- Freshly ground pepper to taste
- Bring a medium saucepan of water to a boil. Add broccoli florets and cook for 30 seconds. Drain immediately and refresh under cold running water. Toss with vinegar and season with salt.
- Arrange broccoli on a large serving platter with peppers, mussels, mushrooms and provolone. Drizzle with oil and season generously with pepper.