Piquant Grilled Broccoli and Olives
cups broccoli flowerets
cup pitted ripe olives
2 ounce can anchovy fillets, drained and finely chopped (optional)
tablespoons snipped fresh oregano or Italian flat-leaf parsley
tablespoons olive oil
tablespoons red wine vinegar
cloves garlic, minced
teaspoon crushed red pepper
- In a large saucepan bring a small amount of water to boiling; add broccoli. Simmer, covered, for 2 minutes; drain. In a medium bowl combine broccoli and olives. For marinade, in a small bowl whisk together anchovies (if desired), oregano, vinegar, oil, garlic, red pepper, and salt. Pour over broccoli and olives; toss to coat. Marinate at room temperature for 10 minutes, stirring occasionally.
- Meanwhile, lightly grease the rack of an indoor electric grill or 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 pieces.
- Place kabobs on the grill rack. If using a covered grill, close lid. Grill until broccoli is light brown and tender. (For a covered grill, allow 3 to 4 minutes, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 6 to 8 minutes, turning occasionally to cook evenly.) Remove broccoli and olives from skewers. Makes 4 servings.
Nutrition Facts(Piquant Grilled Broccoli and Olives)
- Per serving:
- 91 kcal cal.,
- 8 g fat
- (1 g sat. fat,
- 0 mg chol.,
- 125 mg sodium,
- 6 g carb.,
- 3 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet