This recipe has been a favorite side dish for years. With its lemon and Parmesan flavors, even broccoli haters will be pleased.Yield: 6 servings
|6 cups||fresh broccoli spears|
|2 tablespoons||plus 1-1/2 teaspoons lemon juice|
|2 tablespoons||olive oil|
|3/4 cup||grated Parmesan cheese|
|shaved parmesan cheese and purple basil leaves, optional|
Place broccoli in a large bowl. Combine the lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes. Toss broccoli, then drain marinade. Place cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time, shake to coat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place broccoli over drip pan and grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with shaved Parmesan and fresh basil. Yield: 6 servings.
Originally published as Grilled Broccoli in Light & Tasty April/May 2005, p29