When you’re already planning to barbecue your main dish, why not do your vegetable on the grill as well? Broccolini turns a vivid green and gets sweeter when cooked this way, and when tossed with the flavorful oil and drizzled with grilled lemons its a perfect summer side dish. I was so pleased with my juicy lemons that I over-drizzled, so watch that. Credit for recipe and photo goes to Eating Well Magazine.
3 Tbs. extra-virgin olive oil, divided
2 Tbs. unsalted vegetable broth ( I used chicken broth)
2 large cloves garlic, thinly sliced
1 small red jalapeno or Fresno chile, stemmed, seeded and julienned
3 bunches broccolini (about 1 1/2 pounds)
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
2 lemons, halved
Preheat the grill to medium-high. Combine 2 tbs. oil, broth,garlic and chile in a small bowl. Microwave on high for 1 minute. Set aside.
Toss broccolini in a large bowl with the remaining 1 tbs. oil, salt and pepper.
Grill the broccolini, turning once, until lightly charred and tender, about 10 minutes total. Grill the lemon halves, cut-side down until caramelized, about 5 minutes.
Return the broccolini to the large bowl and toss with the reserved garlic-chile oil. Serve with the lemon halves for squeezing.
Serves 4, 1 cup each.
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