Broccoli with chili pepper and olives in the oven
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This recipe was inspired by the most popular vegetarian steak – cauliflower – but uses broccoli instead. Broccoli stems are just as edible as the florets and contain even more fiber. Bake the broccoli steaks in the oven and serve with a relish of greens and green olives.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 heads of broccoli
- 1/3 cup chopped Castelvetrano olives
- 1/3 cup parsley
- 1.5 tsp red wine vinegar
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Recipes with similar ingredients: broccoli cabbage, olive, chili pepper, parsley, wine vinegar, vegetable relish
Cooking the dish according to the recipe:
- Cut 2 heads of broccoli into steaks. Drizzle with olive oil, season with salt and pepper. Bake on a preheated baking sheet at 425°F (220°C), turning once, until cooked through, 30–35 minutes.
- Combine 1/3 cup each chopped Castelvetrano olives and parsley, 1 tablespoon chopped Calabrian chili, 1 green onion, 1 1/2 teaspoons red wine vinegar, and 1 teaspoon olive oil. Spoon the topping over the broccoli.
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