Grilled Broccoli with Tomato-Basil Flaxseed Oil Dressing
 Grilled
Broccoli with Tomato-Basil Flaxseed Oil DressingFebruary, 2006 Serves 4 / Perfect for any salad, this flavorful dressing is especially nice on bitter greens. Or drizzle it over braised kale or chard. Top with chopped black olives for added flavor and monounsaturated fats. 1/4 cup sun-dried tomatoes (not packed in oil) Boiling water 2 cloves garlic, pressed 1/2 cup minced fresh basil leaves (about 2/3 ounce) 2 tablespoons balsamic vinegar 1/2 cup flaxseed oil 1 pound broccoli spears Olive oil, for brushing 1. Place sun-dried tomatoes in a small bowl. Add just enough boiling water to cover tomatoes, and soak for 30 minutes. Drain. 2. In a food processor, combine tomatoes, garlic, basil, vinegar, and flaxseed oil. Purée until smooth. Set aside. 3. Preheat grill or broiler to medium-hot. On stovetop, steam broccoli spears for 3–5 minutes, until bright green and just tender. Remove from pot, thread on skewers, brush lightly with olive oil, and grill or broil for 3–4 minutes, turning once. Place on a serving platter and drizzle with dressing. Serve immediately. PER SERVING (4 ounces broccoli, 1 tablespoon dressing): 162 cal, 72% fat cal, 14g fat, 1g sat fat, 0mg chol, 4g protein, 9g carb, 3g fiber, 64mg sodium |
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