- Preheat oven broiler.
- Cut the red bell pepper in half and remove the seeds. Place on a cookie sheet and brown under the broiler for 4 to 5 minutes.
- Remove from the oven and let cool. Peel, chop finely, and set aside. Combine the vinegar, garlic, basil, salt, and pepper in a bowl.
- Using a whisk, slowly incorporate the olive oil and then the Parmesan. Transfer the red pepper and broccoli into a large bowl.
- Add the remaining ingredients and pour the dressing on top. Toss, adjust the seasoning, and serve.
Aide-gourmet tip: For a sweet touch, add 30 mL (2 tablespoons) peach or nectarine compote to the dressing.