Roasted Broccoli Steaks with Tomato Butter and Tapenade from FOOD&WINE

Lately I have been trying to look for more vegetarian recipes as I feel that I feel better (and lighter!) than after eating heavy meat based meals. The other week I came across this recipe in FOOD&WINE magazine, originally from Chef Greg Vernick. I made it this past weekend and must say, my first thought was wow, especially for the sauce.

This is relatively quick dinner, ready in about 60 minutes, but will require a good blender. I mostly followed the recipe and roasted the broccoli in the oven with the other veggies, but next time I think I will try grilling the broccoli to get more charred taste. For the vegetable stock I didn’t have unsalted so I reduced the amount of salt elsewhere in the recipe. The sauce is delicious and I will try to combine that with some other dishes in the future. For the tapenade I just used a store bought one.

This makes about 4 portions.

INGREDIENTS:

2 oz bakery white bread, torn into small pieces

6 tbsp olive oil

3 1/2 tsp salt (or to taste)

Freshly ground black pepper

2 medium broccoli heads, cut lengthwise to steaks

2 cups cherry tomatoes

1 red onion cut to wedges

1/2 cup unsalted vegetable stock

2 tbsp unsalted butter, chilled and cut into pieces

1/4 cup jarred tapenade (for serving)

STEPS:

Preheat oven to 475°F. Toss together the bread pieces, 2 tbsp olive oil, 1/2 tsp salt and black pepper to taste on a baking sheet. Bake in the oven until golden brown and crisp, about 5 minutes. Remove from oven and set aside.

Reduce the oven temperature to 425°F. Toss together broccoli steaks, tomatoes, onion wedges, 2 tsp salt, black pepper and remaining olive oil in a large bowl. Arrange mixture on a single layer on a heated sheet pan (I used the pan for bread that was still hot). Bake at 425°F until broccoli is tender and charred at spots, 20 to 25 minutes, flipping broccoli and onions at about 10 minutes. Remove from oven

Transfer most of the tomatoes (I left some whole for serving), onion, and 1/4 cup stock in a blender. Secure the lid on the blender but make sure the steam can escape. Process until smooth, about 30 seconds, adding the remaining 1/4 cup of stock gradually to pourable consistency. Leave the blender running and gradually add the butter until sauce is glossy and thick. Check the taste and add salt and pepper if desired.

Spoon sauce on each plate, top with broccoli steaks, reserved tomatoes, breadcrumbs and tapenade.

Enjoy!