Brazilian recipe
Grilled Pumpkin and Broccoli with Crunchy Topped Olive Oil
A preparation of grilled pumpkin and broccoli enhanced by an aromatic olive oil infused with toasted nuts and crunchy seeds, perfect for a flavorful and nutritious side dish.
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Ingredients
1/2 cup olive oil
3 tablespoons toasted unsalted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs rosemary
1/2 teaspoon 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 toasted unsalted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs rosemary
1/2 teaspoon 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
All ingredients can be found in the produce and pantry sections of most major grocery stores and health food shops.
Preparation
- Peel the garlic and slice it into thin pieces
- Remove the leaves from the rosemary sprigs and roughly chop the cashews
- In a small skillet, 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 stir for 1 more minute to release the aroma
- Turn off the heat and continue stirring so the garlic browns lightly with the residual heat without burning
- This prevents the mixture from turning bitter
- Place the mixture into a bowl and set aside while you prepare the vegetables
- Cut the broccoli into florets, keeping about 10 cm of the stem attached
- Divide the larger stalks in half or quarters lengthwise to ensure even cooking
- Wash the broccoli under running water and dry well to ensure they sear properly
- Clean the pumpkin skin thoroughly with a vegetable 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 in the pan, seasoning with a pinch of salt
- Let them 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 of olive oil and arrange the pumpkin slices side by side
- Season with salt and grill for about 3 minutes on each side until they are slightly tender
- Add the grilled pumpkin to the broccoli and repeat the process with the remaining vegetables, adding a drizzle of olive oil as needed for each new batch
- Finish by drizzling the vegetables with the prepared crunchy olive oil and serve immediately
Notes
This recipe balances the tender texture of grilled vegetables with the satisfying crunch of an infused olive oil, packed with spices and toasted nuts. It is a practical way to elevate the flavor of simple vegetables into something refined.
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