I love finding fresh and tasty ways to enjoy the season’s best produce. That’s why I’m excited to share this Romesco & Grilled Broccoli recipe with you. It’s packed with flavor, super nutritious, and perfect for those warm summer evenings.
I first discovered a similar dish at The Bench, a local brewery in Beamsville, ON, where I hosted happy hours during the covid fiasco when we could meet in person. And as a nutritionist I was so happy to find some quality and healthy food at a brewery. Way to go, The Bench, and thanks for the inspiration!
Grilled broccoli has an amazing smoky sweetness, and when paired with rich, nutty Romesco sauce, it’s pure magic. It’s also a fantastic way to add healthy fiber to your diet and support your microbiome. Enjoy it as a side dish or make it a meal by adding grilled chicken, fish, or tofu. If you’re one of my Master Your Metabolism clients, you know the drill: add protein to every meal!
This dish is not only delicious but also a fantastic way to nourish your body. I can’t wait for you to try it!
What you need:
For the grilled broccoli:
- 1 large head of broccoli, cut into florets
- 2 tablespoons avocado oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Romesco Sauce:
- 1 large red bell pepper, roasted and peeled
- 1/2 cup roasted almonds
- 2 cloves garlic
- 1/4 cup tomato puree
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for a bit of heat)
- 1/4 cup extra virgin olive oil or avocado
- Salt and pepper to taste
What you do:
Prepare the Grilled Broccoli:
- Preheat your grill to medium-high heat.
- In a large bowl, toss the broccoli florets with avocado oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
- Grill the broccoli for about 8-10 minutes, turning occasionally, until they are tender and have a nice char.
Prepare the Romesco Sauce:
- In a food processor, combine the roasted red bell pepper, roasted almonds, garlic, tomato puree, red wine vinegar, smoked paprika, and cayenne pepper (if using).
- Pulse until the mixture is mostly smooth (I like it a little chunky).
- With the processor running, slowly drizzle in the oil until the sauce is well combined and smooth.
- Season with salt and pepper to taste.
Serve:
- Arrange the grilled broccoli on a serving platter.
- Drizzle the Romesco sauce over the broccoli or serve it on the side for dipping.
- Garnish with a sprinkle of extra roasted almonds or fresh parsley if desired.
Tips:
Roasting Peppers:
- To roast the red bell pepper, place it on a baking sheet under the broiler or directly on a gas flame, turning until all sides are charred. Then place it in a bowl and cover with plastic wrap for about 10 minutes. This will make it easy to peel off the skin.
Storing Sauce:
- Romesco sauce can be made ahead of time and stored in the refrigerator for up to a week. It also pairs well with other grilled vegetables, fish, or chicken.
Enjoy this healthy and flavorful Romesco & Grilled Broccoli recipe as a nutritious side dish or a light main course!
