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lemon-dill cauliflower and broccoli recipe

Written on Tuesday, October 18, 2016 | 6:16:00 PM




makes: 4 servings (1 cup each)

prep: 25 minutes      grill: 20 minutes

Ingredients : 
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 2 teaspoons snipped fresh dill weed or ½ teaspoon dried dill weed
- ¼ teaspoon finely shredded lemon peel
- 2 teaspoons lemon juice
- 1 small clove garlic, minced
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon dry mustard
- 1⁄8 teaspoon black pepper
- Fresh dill sprigs (optional)

Preparation Method :
1) Fold a 36×18-inch piece of heavy-duty foil in half to make an 18-inch square. Place cauliflower and broccoli in center of the foil square.

2) In a small bowl combine oil, dill, lemon peel, lemon juice, garlic, salt, mustard, and pepper; drizzle over vegetables. Bring up two opposite edges of the foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build.

3) For a charcoal grill, place foil packet on the grill rack directly over medium coals. Grill, uncovered, about 20 minutes or until vegetables are tender, turning packet once halfway through cooking and carefully opening packet to check doneness. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packet on grill rack over heat. Cover and grill as above.) Remove from foil packet. If desired, garnish with fresh dill sprigs.

oven method: Preheat oven to 350°F. Prepare as directed through Step 2. Bake packet directly on the oven rack about 35 minutes or until vegetables are tender, turning packet once halfway through cooking and carefully opening packet to check doneness.

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