Chargrilled Broccoli With Chili And Garlic Recipe

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If you thought healthy cooking involves preparing uninteresting and bland food, think again. You can convert the boring vegetables into delectable meals with a few creative ideas. Kids would adore these nutritious vegetables in fun and appealing dishes.

Chargrilled broccoli with chili and garlic is one such humble recipe. It is an easy to make, low fat recipe that will make your meal absolutely enticing. This recipe serves as an excellent complement to chicken, fish or even beef. It is also a light meal in itself. While garlic adds a distinctive aroma to this salad, chargrilling the broccoli gives the unique taste and visual appeal. This recipe is a great option for a formal dinner, picnic or casual party.

Chargrilled Broccoli With Chili And Garlic

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Total Time: 30 Minutes

No. Of Serving: 4 (When Served As A Salad)

Ingredients Required

2 heads of broccoli

2-3 red chilies

6 garlic cloves

6 tbsp almonds

1 lemon

4 tbsp olive oil

Black pepper (freshly ground)



1. Cut the stalk of broccoli with a sharp knife and separate the florets. To blanch the broccoli, place them into hot water for two minutes. Next plunge them into a bowl containing cold water. After a few minutes, remove the florets from the bowl and pat them dry using a kitchen towel.

2. In a small bowl, add broccoli, 3 tbsp of olive oil, salt and pepper. Toss the broccoli until they are uniformly coated with salt and pepper. Place a girdle pan over the stove on a high flame. Leave the pan for 5 minutes or until it becomes extremely hot. Tipos de cabras

3. Place the broccoli, a few florets at a time, on the hot pan.  Turn the florets and cook until the char marks are formed on all sides. Transfer the charred broccoli into a bowl. You can even use a barbeque or an oven to grill the broccoli.

4. Mince the garlic and slice the chilies into thin rings. Squeeze out half a lemon’s juice and thinly slice the other half.  Cut the almonds into thin slices. Heat a heavy bottomed pan over a medium flame. Spread the sliced almonds in a single even layer in the pan. Stir the pan frequently to prevent the almonds from burning. When the almonds become light brown in color and give off a faint aroma, remove the nuts from the pan and transfer them onto a plate.

5. In a small sauce pan, heat one teaspoon of olive oil. Add minced garlic, sliced chilies and cook on a medium flame. Saute continuously until the garlic turns golden brown in color.  Remove the pan from the stove and add the lemon juice. You can add oyster sauce to make this dish even more delicious.

6. Pour the sauteed garlic and chili over the grilled broccoli. Toss the salad and adjust the seasoning. Garnish the chargrilled broccoli salad with lemon and toasted almond slices just before serving. Have the dish with a main course of your choice. Chargrilled broccoli with chili and garlic tastes good both hot from the pan as well as at room temperature.

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Chargrilled Broccoli With Chili And Garlic Recipe

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