• Heat olive oil in large sauté pan set over high heat; add broccoli, red pepper and salt. Cover and cook, tossing occasionally, for 2 minutes. Add water. Cover and cook, tossing occasionally, for 2 minutes or until broccoli and red pepper are lightly browned.
• Transfer broccoli and red pepper to serving bowl. Add provolone, capers and vinegar; toss gently.

Recipe Provided by Chef Sharon Sanders