• 3 Ratings

Broccoli on the grill? You bet! This intensely flavored side dish partners well with grilled or broiled meats and poultry. Or toss it with hot cooked pasta for a vegetarian entree.

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Ingredients

Directions

  • 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.

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  • 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.

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  • 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.

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Nutrition Facts

91 calories, 8 g fat (1 g saturated fat, 0 mg cholesterol, 125 mg sodium, 6 g carbohydrates, 3 g fiber, 3 g protein.

Reviews

3 Ratings
  • 5 Rating Star 2
  • 3 Rating Star 1