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Piquant Grilled Broccoli and Olives

Makes: 4 servings
Prep 15 mins Marinate 10 mins Grill 3 mins
Piquant Grilled Broccoli and Olives
  • 3 1/2  cups  broccoli flowerets
  • 1/2  cup  pitted ripe olives
  • 1/2 2  ounce can  anchovy fillets, drained and finely chopped (optional)
  • 2  tablespoons  snipped fresh oregano or Italian flat-leaf parsley
  • 2  tablespoons  olive oil
  • 2  tablespoons  red wine vinegar
  • 5  cloves garlic, minced
  • 1/4  teaspoon  crushed red pepper
  •  dash salt

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 91,
  • Fat, total (g) 8,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 6,
  • fiber (g) 3,
  • pro. (g) 3,
  • vit. A (RE) 134,
  • vit. C (mg) 71,
  • sodium (mg) 125,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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