Author Notes
Grilled Broccoli with Garlic Roasted Red Pepper Sauce - Perfect combo of roasted red pepper, garlic, almonds, paprika, tomatoes & slightly charred broccoli. —Holly
Ingredients
-
2
small heads of broccoli, ends trimmed but stems still intact, cut into florets
-
1-2 tablespoons
water
-
5 ounces
roasted cherry tomatoes or 2.5 ounces sun-dried tomatoes
-
3
large cloves garlic
-
1/2 cup
whole roasted almonds (2.5 ounces)
-
1 1/2 teaspoons
hot Hungarian paprika
-
1 1/2 teaspoons
smoked paprika
-
1 teaspoon
smoked salt
-
1/2 cup
crusty bread
-
1
red pepper
-
1/4 cup
extra virgin olive oil
-
canola oil cooking spray
Directions
-
Rinse broccoli and cut apart florets.
-
Slice pepper in half and remove seeds and veins.
-
Create a small tin foil “boat” to roast garlic on the grill.
-
Heat grill to 450-500 degrees. Place fresh garlic (skin removed) in the tin foil and roast on the grill for 2-3 minutes (don’t allow it to burn).
-
Spray the pepper with canola spray, and grill until the skin is nicely charred, about 3-4 minutes per side.
-
Place garlic and peppers in a medium bowl and cover with foil.
-
Once the peppers are cool enough to handle, remove the skin from the pepper.
-
In food processor, combine roasted cherry tomatoes, almonds, both types of paprika, salt, bread, sherry vinegar, roasted garlic, roasted red peppers, and ¼ cup of extra virgin olive oil. Process until ingredients are well-combined, adding 1-2 tablespoons water as needed to reach your desired consistency.
-
Turn the grill down to 400 degrees, and spray the broccoli with cooking spray.
-
Grill the broccoli on indirect heat for about 13-15 minutes. Closely monitor the broccoli and rotate every 2-3 minutes so that it has only the smallest hint of charring.
-
Serve immediately, topped with the Garlic Roasted Red Pepper Sauce.
See what other Food52ers are saying.