Grilled Broccoli with Garlic Roasted Red Pepper Sauce – another delightful way to eat your broccoli. A delicious combination of roasted red pepper, garlic and almonds, smoky and spicy paprika, tomatoes and slightly charred broccoli. YUM!
I’m really passionate about making veggies taste delicious.? Whether that’s a fun take on a salad or just new ways to whip up old favorites like Roasted Cauliflower and Chick Peas with Yogurt Sauce or Roasted Parmesan Broccoli. Regardless, there are a few things I firmly believe… all vegetables should taste good and I’m all about making that happen – one recipe at a time! Oh and world peace – of course.☮️
There are several reasons some vegetables get a bad wrap: one, because they aren’t seasoned properly; and two, they’re cooked too long and become bitter or even slimy? Whoa? Yes – it’s so true. Have you ever over-cooked asparagus or eggplant? You would know if you had – Slimefest 2016 I tell ya!?
A few weeks ago we were out to dinner enjoying tapas with some friends who are vegans. We are don’t like to discriminate when it comes to food, so we ourselves are omnivores. This is partly because the B man has a crazy fast metabolism and needs an insane amount of protein… and partly because we just simply enjoy a nice grilled lamb chop or Grilled Rosemary Lemon Chicken Thigh now and then. But I must admit our friends’ menu choices that night influenced us to seek out more veggie options.? I kept seeing all these beautiful veggie-filled tapas arrive at our table. They were all so brightly colored and beautifully presented.✨
Now don’t get me wrong. I have a fierce appreciation for – and absolutely love – vegetables!? So much that as a teenager, I would go down to my family’s canning shelves in the basement, grab a pint of lima beans, sauté them with some butter and salt and devour! Heaven on earth for sure!?
I’m so easily distracted by the thought of good food!! Back to stuffing our faces with tapas…
One of the inspirational vegetable tapas we tried that evening was Charred Broccoli with Romesco Sauce. OMG Yumalicious!!? The broccoli had this slight blackening on the edges of the florets and this amazing grilled smoky flavor. The sauce was garlicky, with some red pepper, tomatoes, almonds and just a bit of spicy heat. It was probably my favorite tapa of the night – and there was zero meat involved (I don’t even know myself anymore).
It’s probably because broccoli contains protein – yep not even kidding. There are 3 grams of protein in 100 grams (about 1/3 cup) of broccoli. How cool is that?
Not only that but broccoli is full of many other healthy perks! According to our friends at the nutrition website Well-Being Secrets, there are at least 43 Science-Backed Health Benefits Of Broccoli. Here are some of my faves:
- Broccoli contains more vitamin C than in Citrus fruits.
- Broccoli has more vitamin E than olive oil.
- Broccoli is rich in cancer fighting compounds.
- Broccoli is the best known source of Folate/VitaminB9.
- Broccoli boosts the immune system w/ high levels of Vitamin B1, B2 & B6.
- Broccoli contains absolutely no sugar or fat.
Ya’ll, I was so inspired by this delicious goodness that I came home and went to work researching, chopping, mincing and grilling. And whoomp there it is… Grilled Broccoli with Garlic Roasted Red Pepper Sauce!?
I absolutely LOVE this new recipe!? First reason: I don’t have to heat up my stove to make it… second reason: it brings variety to my veggie line up … and third reason: because it’s ridiculously good.?
I have to come clean with you. The night I created it B was out to dinner with a friend and I actually ate this grilled broccoli yumminess as my entire dinner.? That’s right – sans meat. I don’t know what to tell you other than: it’s super satisfying and I think it’s gonna be your new favorite veggie side dish.?
Let me share my process with you…
First I cut my red peppers in half and removed the seed and veins. I smashed my garlic and removed the skin. Then grilled the garlic in a tin foil boat for 1-2 minutes a side as well as the peppers for 4-5 minutes a side, placed them both in a bowl covered with plastic wrap.
Next I grilled the broccoli on 400 degrees for 13 minutes (turning it every few minutes) making sure it wasn’t over a direct flame to avoid over charring.
Then I whipped up my Garlic Red Pepper Sauce. I minced the garlic, removed the skin from the red peppers. Then added them to the food processor along with the toasted almonds and bread, tomatoes, extra virgin olive oil, smoked salt, hot paprika and smoked paprika. While processing the ingredients I added a 1-2 tablespoons of water until it became a smooth consistency.
I could literally eat the sauce with a spoon all by itself. It’s smoky and earthy with a little bit of a kick from the hot paprika. The broccoli is slightly charred, still a bit al dente, and pairs wonderfully with this garlic red pepper sauce!??
Grilled Broccoli with Garlic Roasted Red Pepper Sauce – yet another reason to leave your oven turned off this summer!✨
|CLICK HERE FOR THE RECIPE|
Looking for another amazing broccoli idea? You have to try this Roasted Parmesan Broccoli!