Broccoli Steaks baked in Paper

This vibrant and nutritious warm broccoli salad is perfect for any occasion, whether it's a family dinner or a potluck gathering. Packed with the goodness of fresh broccoli, this salad is not only delicious but also incredibly healthy.

A LITTLE ABOUT STAR ANISEI love the flavor of star anise and use it a lot in my cooking. It has a natural sweetness with a distinct liquorice flavor that pairs so well with vegetables. Star anise has some pretty stellar health benefits, too. It is rich in antioxidants and vitamins A and C and is great for digestion.

25 min
35 min


  • 1 large broccoli head
  • Salt and freshly ground black pepper to taste
  • 4 Tbsp extra virgin Greek olive oil
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp ouzo or other anise-flavored liqueur
  • 4 8- inch square pieces of parchment paper
  • 1 medium red onion cut into 12 thin rounds
  • 1 medium firm ripe tomato cut into 8 rounds
  • 4 tsp small capers drained
  • 4 Tbsp chopped fresh flat-leaf parsley
  • 1 lemon cut into 8 rounds with rind


  1. Trim the toughest parts of the broccoli stem. Using a sharp, large knife, cut the broccoli into 3/4-inch (2-cm) slices and cut each slice in half lengthwise. Season with salt and pepper.
  2. Whisk together the olive oil, lemon juice and ouzo in a large, wide bowl and marinate the broccoli, turning it to dampen on all sides, for 15 minutes. Remove. Preheat the oven to 375F.
  3. Place two broccoli slice halves on each piece of parchment paper. On top in the following order, place: 3 onion slices, 2 tomato slices on top of them; 1 teaspoon of capers and one tablespoon of parsley. Place 2 lemon rounds on top and drizzle each with a teaspoon of the marinade. Fold the paper over the broccoli to make a secure parcel, turning the top edges in together to seal.
  4. Lightly oil a baking dish large enough to hold all the parcels. Place the parcels seam side up in the pan and sprinkle with a little water. Bake for about 30-40 minutes, until the broccoli is tender. Serve on individual plates, each in its parcel.
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

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