Grilled Broccoli And Broccolini Recipe

Inspired by Rusty Pelican - Miami

Time1h

Serves4

Garlic Confit, Chili Flakes, Broccoli Purée

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Ingredients

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Vegetables

2 cups Broccoli

2 cups Broccolini

Garlic Confit

10 cloves Garlic cloves

1 cup olive oil

3 sprigs Thyme sprigs

Broccoli Purée

1 cup Broccoli

1 cup Vegetable broth

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Seasoning

1 tsp Chili Flakes

Method

Garlic Confit

Prepare Garlic Confit

In a small saucepan, combine garlic cloves and olive oil. Add thyme sprigs and heat over low heat, allowing the garlic to simmer gently for about 30-40 minutes until soft and golden. Do not let it boil.

Grilling Vegetables

Prepare Broccoli and Broccolini

While the garlic confit is cooking, prepare the broccoli and broccolini by trimming the ends and cutting them into manageable pieces.

Grill the Vegetables

Preheat a grill or grill pan over medium-high heat. Toss the broccoli and broccolini with a little olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally until they are tender and have grill marks.

Add Chili Flakes

Sprinkle chili flakes over the grilled vegetables just before removing them from the grill for a spicy kick.

Broccoli Purée

Make Broccoli Purée

In a saucepan, bring vegetable broth to a boil. Add 1 cup of broccoli and cook for about 3-4 minutes until tender. Drain and transfer to a blender. Add lemon juice, salt, and pepper, then blend until smooth. Adjust seasoning to taste.

Plating

Serve

On a serving plate, spread a layer of broccoli purée, top with grilled broccoli and broccolini, and drizzle with garlic confit for added flavor.