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.
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
