Grilled Broccoli Rabe with Romesco
As soon as summer hits, everyone’s chanting for the grill. Myself included. Some of the first things I christen the grill with at the first glimmer of summer are sesame-crusted ahi tuna steaks and cedar plank salmon.
But I think grilled veggies are a tad underrated. I mean I get it: no one takes an evening stroll and sticks their nose up in the air to take in the aroma of grilled zucchini wafting throughout the neighborhood—but grilled veggies are worth getting excited about! And I hope to get you stoked about this verdant bundle of grilled broccoli rabe drizzled with a rich Romesco sauce and topped with crunchy almonds.
Recipe by Dana Sandonato
Dana is the author behind Killing Thyme, a pescetarian and vegetarian focused blog where you’ll find a collection of dazzling eats with sustainable ingredients for those looking to phase into a healthier lifestyle with ease.
- Grilling basket or bag – this isn’t totally necessary, but definitely recommended
- 12 oz jar of roasted red peppers, drained
- 14.5 oz carton or can of diced tomatoes
- 1 cup sliced almonds, lightly toasted; keep 3/4 cup for sauce and leave 1/4 cup for garnish*
- 2 garlic cloves
- 1 tsp red wine vinegar
- Juice of half a lemon
- 1 tsp paprika
- 1/4 cup chopped fresh parsley
- 1-2 Tbsp extra virgin olive oil
- 1/2 tsp kosher salt
Grilled Broccoli Rabe
- 2 bunches of broccoli rabe, ends trimmed
- 2-4 Tbsp extra virgin olive oil
- Kosher salt and cracked black pepper, to taste
1. To mellow out the bitterness of broccoli rabe, you’ll want to blanch it prior to grilling.*
2. Once you’ve blanched your greens, dab them dry with a clean towel and set them into a large bowl. Drizzle some olive oil over your greens, hit them with some salt and pepper, and toss’em with your bare hands. (Depending on the size of the bowl you’re using, you may have to do this in batches.)
3. Let the broccoli rabe sit for about ten minutes; in the meantime, preheat your grill to medium heat.
4. When your grill is ready, place the broccoli rabe into a grilling basket or bag. Again, depending on your materials, you might have to do this in batches, and that’s ok. Have a large clean plate or bowl ready to transfer your grilled broccoli rabe to at the grill between batches.
5. When all of your broccoli rabe is grilled and ready, set it on a serving plate or wide and shallow serving bowl, drizzle it with the Romesco sauce, and top with the 1/4 cup of toasted almonds you left aside. Keep some extra Romesco handy at the table for extra sauciness.
* Toasting almonds: Heat a dry pan over low heat. Place your almonds into the pan and let them toast, stirring often, for about five minutes or until the almonds turn a light golden hue and become aromatic.
* Blanching broccoli rabe: Fill a pot with enough water to cover all of your greens and bring the water to a rolling boil; add kosher salt to the boiling water. If you want to keep broccoli rabe’s strong mustardy kick, blanch the greens for ten seconds, drain them, and immerse them into an ice bath to keep them from cooking more. If you’re looking for a mellower flavor and tender bite, cook the greens for 2-4 minutes. Cooking time depending on your “kick” and “crunch” preference.
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