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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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I started using this recipe in 1987, when I began cooking light. It's been a favorite side dish ever since. With its lemon and Parmesan flavors, it once took second place in a cooking contest. Ingredients:
6 cups fresh broccoli spears |
2 tablespoons plus 1-1/2 teaspoons lemon juice |
2 tablespoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup grated parmesan cheese |
shaved parmesan cheese and purple basil leaves, optional |
Directions:
1. 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.
2. Toss broccoli, then drain marinade. Place cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time, shake to coat.
3. 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.
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