Broccoli with chili pepper and olives in the oven

Ingredients:

• 2 heads of broccoli
• 1/3 cup chopped Castelvetrano olives
• 1/3 cup parsley
• 1.5 tsp red wine vinegar

Preparation:

1. Cut 2 heads of broccoli into steaks. Drizzle with olive oil, season with salt and pepper. Bake on a preheated baking sheet at 425°F (220°C), turning once, until cooked through, 30–35 minutes.
2. Combine 1/3 cup each chopped Castelvetrano olives and parsley, 1 tablespoon chopped Calabrian chili, 1 green onion, 1 1/2 teaspoons red wine vinegar, and 1 teaspoon olive oil. Spoon the topping over the broccoli.