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Ingredientes
- 3Â 1/2 c. broccoli flowerets
- 1/2 c. pitted ripe olives
- 1/2 x two-oz can anchovy fillets (optional), liquid removed,
- Â Â and finely minced
- 2 Tbsp. snipped fresh oregano
- Â Â (or possibly use Italian flat-leaf parsley)
- 2 Tbsp. red wine vinegar
- 2 Tbsp. extra virgin olive oil
- 5 x garlic cloves chopped
- 1/4 tsp crushed red pepper
- 1 dsh salt
Direcciones
- In a large saucepan bring a small amount of water to boiling; add in broccoli. Simmer, covered, for 2 min; drain. In a medium bowl combine broccoli and olives. For marinade, in a small bowl whisk together anchovies (if you like), oregano, vinegar, oil, garlic, red pepper, and salt. Pour over broccoli and olives; toss to coat. Marinate at room temperature for 10 min, stirring occasionally.
- Meanwhile, lightly grease the rack of an indoor electric grill or possibly lightly coat with cooking spray. Preheat grill. Drain broccoli and olives, discarding marinade. On 6-inch skewers, alternately thread broccoli and olives, leaving 1/4 inch between pcs.
- Place kabobs on the grill rack. If using a covered grill, close lid. Grill till broccoli is light brown and tender. (For a covered grill, allow 3 to 4 min, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 6 to 8 min, turning occasionally to cook proportionately.) Remove broccoli and olives from skewers.
- This recipe yields 4 servings.
- Comments: Broccoli on the grill You bet! This intensely flavored side dish makes a great partner for any grilled or possibly broiled meat or possibly poultry - or possibly, toss it with warm cooked pasta for a vegetarian entree.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 306 | 94% |
| Total Fat 34.1g | 43% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 57mg | 2% |
| Potassium 195mg | 6% |
| Total Carbs 5.3g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.93g | 1% |
| Protein 1.75g | 3% |
