2 bunches Mann's Broccolini
2 tbsp extra virgin olive oil
2 lemons, one halved; one cut into ⅛ inch slices
¾ tsp coarse sea salt
½ tsp freshly ground black pepper
¼ tsp dried crushed red pepper
Pickled garlic (recipe below), sliced thinly lengthwise to serve
1 cup garlic cloves, peeled, cut in half if large
⅔ cup water
⅓ cup white vinegar
¼ cup sugar
1¼ tsp kosher salt
½ tsp whole black peppercorns
½ tsp whole mustard seeds
½ tsp celery seeds
½ tsp crushed red pepper
2 bay leaves
1 Preheat broiler to high (a grill pan also works) after prepping pickled garlic sauce (see directions below).
2 Place Broccolini in a medium bowl; drizzle with oil and juice of ½ a lemon. Sprinkle with salt, pepper, and crushed red pepper, tossing to coat.
3 Add Broccolini to a sheet pan coated with cooking spray. Broil 5 minutes or until charred, turning once. Add lemon slices to the sheet pan and broil another 3 minutes or until charred.
4 Arrange Broccolini and lemons on a platter. Top with additional red pepper, if desired, and pickled garlic.
1 Bring a small saucepan of water to a boil over high heat. Add garlic and cook for 3 minutes.
2 Drain and transfer garlic to a 2-cup glass canning jar (or other heatproof jar) with a tight-fitting lid.
3 Combine water, vinegar, sugar, salt, and spices in a small saucepan. Bring to a boil over high heat, stirring until the sugar and salt are dissolved.
4 Pour the hot pickling solution into the jar. Let cool to room temperature. Cover and refrigerate for at least 8 hours before serving. Keep refrigerated for up to 1 month.
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