Author Notes
Grilled Broccoli with Garlic Roasted Red Pepper Sauce - Perfect combo of roasted red pepper, garlic, almonds, paprika, tomatoes & slightly charred broccoli. —Holly
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Ingredients
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2
small heads of broccoli, ends trimmed but stems still intact, cut into florets
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1-2 tablespoons
water
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5 ounces
roasted cherry tomatoes or 2.5 ounces sun-dried tomatoes
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3
large cloves garlic
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1/2 cup
whole roasted almonds (2.5 ounces)
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1 1/2 teaspoons
hot Hungarian paprika
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1 1/2 teaspoons
smoked paprika
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1 teaspoon
smoked salt
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1/2 cup
crusty bread
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1
red pepper
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1/4 cup
extra virgin olive oil
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canola oil cooking spray
Directions
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Rinse broccoli and cut apart florets.
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Slice pepper in half and remove seeds and veins.
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Create a small tin foil “boat” to roast garlic on the grill.
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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).
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Spray the pepper with canola spray, and grill until the skin is nicely charred, about 3-4 minutes per side.
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Place garlic and peppers in a medium bowl and cover with foil.
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Once the peppers are cool enough to handle, remove the skin from the pepper.
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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.
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Turn the grill down to 400 degrees, and spray the broccoli with cooking spray.
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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.
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Serve immediately, topped with the Garlic Roasted Red Pepper Sauce.
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