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Roasted Pepper And Broccoli

Ingredients: 2 Pound(s) Broccoli 1/3 Cup(s) White Vinegar 1/3 Cup(s) Olive Oil 2 Tablespoon(s) Sugar 1/2 Teaspoon(s) Dried Tarragon, crushed 1/2 Teaspoon(s) Dried Thyme, crushed 1/2 Teaspoon(s) Dry Mustard 1/2 Teaspoon(s) Salt 7 Ounce(s) Jar Roasted Red Peppers Directions: Wash broccoli; trim off tough ends. Cut broccoli into spears. Cook broccoli, covered, in a small amount of boiling salted water about 8 minutes or until crisp-tender; drain. Cover; chill 4 to 24 hours. Combine vinegar, oil, sugar, tarragon, thyme, mustard, and salt. Cut peppers into bite-size pieces and stir into vinegar mixture. Cover; chill 4 to 24 hours. Arrange broccoli on a platter lined with lettuce. Spoon pepper mixture on top.
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