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platter of grilled broccoli with red pepper sauce

Grilled Broccoli with Garlic Roasted Red Pepper Sauce Recipe

The perfect combo of roasted red pepper, garlic, almonds, paprika, tomatoes & slightly charred broccoli!
Course Side
Cuisine American
Keyword Broccoli
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 250 kcal
Author Holly Sander


  • 2 small heads of broccoli, ends trimmed but still stems intact, cut into florets
  • 1-2 tablespoons water
  • 5 ounces roasted cherry tomatoes, or 2.5 ounces sun dried tomatoes (see note)
  • 3 cloves garlic
  • 1/2 cup whole roasted almonds (2.5 ounces)
  • 1 1/2 teaspoons hot Hungarian paprika (can substitute with 1/4 cayenne)
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon smoked salt
  • 1/2 cup crusty bread (2 ounces, see note)
  • 1 red pepper
  • 1/4 cup extra virgin olive oil
  • 1 tablespoons sherry vinegar or red wine vinegar
  • Canola oil cooking spray


  1. Rinse broccoli and cut apart florets.
  2. Slice pepper in half and remove seeds and veins.
  3. Create a small tin foil “boat” to roast garlic on the grill.
  4. 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).
  5. Spray the pepper with canola spray, and grill until the skin is nicely charred, about 3-4 minutes per side.
  6. Place garlic and peppers in a medium bowl and cover with foil.
  7. Once the peppers are cool enough to handle, remove the skin from the pepper.
  8. In food processor, combine roasted cherry tomatoes, almonds, both types of paprika, salt, bread, sherry vinegar, roasted garlic, roasted red peppers, and 1/4 cup of extra virgin olive oil. Process until ingredients are well-combined, adding 1-2 tablespoons water as needed to reach your desired consistency.
  9. Turn the grill down to 400 degrees, and spray the broccoli with cooking spray.
  10. 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.
  11. Serve immediately, topped with the Garlic Roasted Red Pepper Sauce.

Recipe Notes

For the cherry tomatoes, I normally roast my own cherry tomatoes at the end of the growing season, and freeze them in batches to be used for recipes like this. Assuming you don’t have some in your freezer, you can either roast store bought cherry tomatoes prior to starting this recipe from Tyler Florence, you can find them sold in jars already roasted.

For the crusty bread, either leave the bread sitting out a day or two in advance, or simply toast it in a toaster oven until it is nice and crisp – but not burnt!