Brazilian recipe
Grilled Pumpkin and Broccoli with Crispy Olive Oil
A preparation of grilled pumpkin and broccoli enhanced by an aromatic olive oil with crunchy nuts and seeds, ideal for a flavorful and nutritious side dish.
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Ingredients
1/2 cup (tea) olive oil
3 tablespoons (sopa) roasted unsalted cashew nuts
2 tablespoons (sopa) sunflower seeds
1 teaspoon (chá) coriander seeds
1/2 teaspoon (chá) red pepper flakes
3 sprigs rosemary
1/2 teaspoon (chá) salt
3 cloves garlic
1/2 Japanese pumpkin (about 500 g)
1/2 bunch broccoli (about 12 stalks)
Olive oil to taste for grilling
Salt to taste for seasoning
3 tablespoons (sopa) roasted unsalted cashew nuts
2 tablespoons (sopa) sunflower seeds
1 teaspoon (chá) coriander seeds
1/2 teaspoon (chá) red pepper flakes
3 sprigs rosemary
1/2 teaspoon (chá) salt
3 cloves garlic
1/2 Japanese pumpkin (about 500 g)
1/2 bunch broccoli (about 12 stalks)
Olive oil to taste for grilling
Salt to taste for seasoning
Where to find ingredients
Look for these ingredients at your local grocery store or specialty food market. Nuts and seeds are often found in the baking or snack aisle. Herbs and fresh vegetables are typically in the produce section. Olive oil is widely available in most supermarkets.
Method
- Prepare the garlic by peeling and slicing it thinly
- Remove the leaves from the rosemary sprigs and roughly chop the nuts
- In a small skillet, add the olive oil, cashew nuts, sunflower seeds, coriander seeds, red pepper flakes, rosemary, and salt
- Cook over low heat for approximately 4 minutes, stirring occasionally
- Add the garlic slices and stir for another 1 minute to release the aroma
- Turn off the heat and continue stirring so that the garlic lightly browns with residual heat without burning, preventing the preparation from becoming bitter
- Transfer the mixture to a bowl and set aside while preparing the vegetables
- Cut the broccoli into florets, keeping about 10 cm of the stem
- Divide larger stalks in half or quarters lengthwise to ensure uniform cooking
- Wash the broccoli under running water and dry thoroughly to ensure they grill properly
- Clean the pumpkin rind well with a brush under running water
- Remove the seeds using a spoon
- Cut the pumpkin into 1 cm thick half-moon slices
- Heat a large non-stick skillet over medium heat
- Add a drizzle of olive oil and place the broccoli, seasoning with a pinch of salt
- Let it brown for about 6 minutes, stirring occasionally until toasted
- Transfer the broccoli to a serving dish and keep the skillet on the heat
- Add 1 teaspoon (chá) of olive oil and arrange the pumpkin slices side by side
- Season with salt and grill for about 3 minutes per side until slightly tender
- Combine the grilled pumpkin with the broccoli and repeat the process with the remaining vegetables, adding a drizzle of olive oil with each new batch
- Finish by drizzling the crispy olive oil prepared earlier over the vegetables and serve immediately
Notes
This recipe balances the tender texture of grilled vegetables with the crispiness of an infused olive oil, packed with spices and nuts. It's a practical option to elevate the flavor of vegetables simply and elegantly.
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