Chargrilled Broccoli with Chilli and Garlic

Page 41

Cuisine: Middle Eastern | Course Type: Sides

(2 reviews)

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Tags: broccoli ingredients added keeper

Recipe Reviews

One of the best preparations of broccoli I’ve ever had.

With just a quick blanch and then a sear on a hot grill, you’re assured of a tender-crisp vegetable that remains bright green. I was cooking this on the outdoor grill so cut the broccoli into longer pieces so I wouldn’t lose any to the hot coals.

I also used a fraction of the oil called for. I didn’t use any on the vegetable before grilling - just made sure the grill was oiled - and only used about 1 tbsp to sauté the garlic and chilli, which made a wonderful, spicy, garlic infused topping.

I'll definitely be making this on a regular basis.

(0) comment (2) useful  

Absolutely a great dish! The broccoli was fresh, crunchy, slightly smokey, and packed with flavour. It tasted nice both hot and cold, and you can also eat it with your fingers (if you don't mind them getting a bit oily). We used one chilli only, which made it nice and spicy but not too hot.

(edited 22nd March 2012) (0) comment (1) useful  

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