Brazilian recipe
Grilled Squash and Broccoli with Crunchy Infused Oil (Abóbora e brócolis grelhados com azeite crocante)
A recipe for grilled squash and broccoli enhanced by an aromatic oil infused with crunchy nuts and seeds, perfect for a flavorful and nutritious side dish.
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Ingredients
1/2 cup olive oil
3 tablespoons unsalted roasted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs of rosemary
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese squash (approx. 500 g)
1/2 bunch of broccoli (approx. 12 florets)
Olive oil to taste for grilling
Salt to taste for seasoning
3 tablespoons unsalted roasted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs of rosemary
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese squash (approx. 500 g)
1/2 bunch of broccoli (approx. 12 florets)
Olive oil to taste for grilling
Salt to taste for seasoning
Where to find ingredients
Find fresh produce and pantry staples like cashews and sunflower seeds at local markets or supermarkets. For a substitute for Japanese squash, you can use butternut or acorn squash.
Preparation method
- Prepare the garlic by peeling and slicing it thinly
- Remove the leaves from the rosemary sprigs and roughly chop the cashews
- In a small pan, add the olive oil, cashews, 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 mix for 1 more minute to release the aroma
- Turn off the heat and continue stirring so the garlic browns slightly with the residual heat without burning, preventing the mixture from turning bitter
- Place the mixture in a bowl and set aside while you prepare the vegetables
- Cut the broccoli into florets, keeping about 10 cm of the stalk
- Divide the larger florets in half or quarters lengthwise to ensure even cooking
- Wash the broccoli under running water and dry well to ensure they grill properly
- Clean the squash skin well with a brush under running water
- Remove the seeds using a spoon
- Cut the squash into 1 cm thick half-moon slices
- Heat a large non-stick frying pan 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 charred
- Transfer the broccoli to a platter and keep the pan on the heat
- Add 1 teaspoon of olive oil and arrange the squash slices side by side
- Season with salt and grill for about 3 minutes on each side until slightly tender
- Add the grilled squash to the broccoli and repeat the process with the remaining vegetables, adding a drizzle of olive oil for each new batch
- Finish by drizzling the vegetables with the prepared crunchy oil and serve immediately
Observations
This recipe balances the tender texture of grilled vegetables with the crunch of an infused oil, packed with spices and nuts. It is a practical way to elevate the flavor of vegetables in a simple yet sophisticated manner.
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