Grilled Broccoli with Garlic Roasted Red Pepper Sauce

Grilled Broccoli with Garlic Roasted Red Pepper Sauce is a dairy free, lacto ovo vegetarian, and vegan recipe with 6 servings. One serving contains 258 calories, 10g of protein, and 16g of fat. For $1.33 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. This recipe from Foodista requires broccoli, hungarian paprika, salt, and bell pepper. It works well as a rather inexpensive side dish. It will be a hit at your The Fourth Of July event. 1 person has tried and liked this recipe. With a spoo

Instructions

1. 1

   Rinse broccoli and cut apart florets. Trim the ends but leave the stems intact.Roast the cherry tomatoes in the oven for 15-20 minutes until soft.Slice the red pepper in half and remove seeds and veins.Create a small tin foil boat to roast garlic on the grill.

2. 2

   Heat grill to 450-500 degrees.

3. 3

   Place fresh garlic (skin removed) in the tin foil and roast on the grill for 2-3 minutes (don't allow it to burn).Spray the red pepper with canola spray, and grill until the skin is nicely charred, about 3-4 minutes per side.

4. 4

   Place garlic and pepper in a medium bowl and cover with foil.Once the pepper is cool enough to handle, remove the skin from the pepper.In food processor, combine roasted cherry tomatoes, almonds, both types of paprika, salt, bread, sherry vinegar, roasted garlic, roasted red pepper, and 1/4 cup of extra virgin olive oil. Process until ingredients are well-combined, adding 1-2 tablespoons water as needed to reach your desired consistency.Turn the grill down to 400 degrees, and spray the broccoli with cooking spray.Grill the broccoli on indirect heat for about 13-15 minutes. Closely monitor the broccoli and rotate every 2-3 minutes so that it has only the smallest hint of charring.

5. 5

   Serve immediately, topped with the garlic roasted red pepper sauce.

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