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Author Notes: Grilled Broccoli with Garlic Roasted Red Pepper Sauce - Perfect combo of roasted red pepper, garlic, almonds, paprika, tomatoes & slightly charred broccoli. —Holly
- 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
- 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.
- This recipe was entered in the contest for Your Best Recipe Cooked Over a Fire