Brazilian recipe
Grilled Pumpkin and Broccoli with Crunchy Olive Oil (Abóbora e brócolis grelhados com azeite crocante)
A preparation of grilled pumpkin and broccoli enhanced by an aromatic olive oil with crunchy nuts and seeds, ideal for a tasty and nutritious side dish.
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Ingredients
1/2 cup (tea) olive oil
3 tablespoons roasted unsalted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs of rosemary
1/2 teaspoon salt
3 cloves of garlic
1/2 Japanese pumpkin (about 500 g)
1/2 head of broccoli (about 12 florets)
Olive oil as needed for grilling
Salt to taste for seasoning
3 tablespoons roasted unsalted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs of rosemary
1/2 teaspoon salt
3 cloves of garlic
1/2 Japanese pumpkin (about 500 g)
1/2 head of broccoli (about 12 florets)
Olive oil as needed for grilling
Salt to taste for seasoning
Where to find ingredients
Find fresh produce, nuts, and seeds at local markets or supermarkets. Japanese pumpkin can be sourced from local greengrocers. As a substitute for Japanese pumpkin, you may use butternut squash if unavailable.
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 frying 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 another 1 minute to release the aroma.
- Turn off the heat and keep stirring so the garlic browns slightly with the residual heat without burning, preventing the mixture from becoming bitter.
- Place the mixture in a bowl and set aside while preparing the vegetables.
- Cut the broccoli into florets, keeping about 10 cm of the stem.
- Divide the larger florets into halves or quarters lengthwise to ensure uniform cooking.
- Wash the broccoli under running water and dry well to ensure they grill properly.
- Clean the pumpkin skin well with a scrub 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 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 toasted.
- Transfer the broccoli to a serving dish and keep the pan on the heat.
- Add 1 teaspoon of olive oil and arrange the pumpkin slices side by side.
- Season with salt and grill for about 3 minutes on each side until slightly tender.
- Add the grilled pumpkin to the broccoli and repeat the process with the remaining vegetables, adding a drizzle of olive oil with each new batch.
- Finish by drizzling the prepared crunchy olive oil over the vegetables and serve immediately.
Observations
This recipe balances the tender texture of grilled vegetables with the crunch of an infused olive oil, packed with spices and nuts. It is a practical option to elevate the flavor of vegetables in a simple and refined way.
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