A traditional gremolata is an Italian condiment made with chopped, fresh parsley, lemon zest and juice, garlic and olive oil. For this slightly Moroccan variation I used all of the above except I substituted in minced preserved lemon rind for the lemon zest. A fresh and very fragrant addition to grilled meats and fish, but also great when roasted on top of organic broccoli florets.
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Broccoli with Preserved Lemon Gremolata
Ingredients:
- 1 head of broccoli (preferably organic), separated into florets
- Olive oil spray
- salt and pepper
- For the gremolata:
- 1/2 preserved lemon, peel only, minced
- pinch of crushed red pepper flakes
- 3 garlic cloves, thinly sliced
- 1/4 cup chopped Italian parsley leaves
- 1/4 cup olive oil
- Juice of 1 lemon
- salt and pepper (pinch of each)
Directions:
- Preheat the oven to 375 degrees. Spray a baking sheet with olive oil spray. Arrange the broccoli florets on the baking sheet in a single layer; spray again with a touch of oliv eoil spray. Season with 1/4 teaspoon of salt and a big grinding of black pepper.
- Combine the gremolata ingredients in a small bowl. Season with just a pinch of salt and pepper. Drizzle the gremolata over the broccoli. Roast in the preheated oven for 18-20 minutes, or until the broccoli is just tender.
Tagged: Aleppo peppers, condiment, crushed red pepper flakes, fresh parsley, garlic, gremolata, lemon juice, preserved lemon gremolata, preserved lemon rind, preserved lemons, roasted broccoli, roasted vegetable, side dish, vegetarian
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