Broccolini with Warm Sun-Dried Tomato Vinaigrette - 6g Carbs, 3g Fiber
From: The South Beach Diet Parties & Holidays Cookbook
Sun-dried tomatoes are common in pastas, salads, and wraps but less
often thought of as flavor enhancers for vegetable side dishes. Here
they merge with broccolini to form an unexpected and extremely
appealing combination.
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Servings: 4
1 lb broccolini stems separated
4 whole tomatoes, sun-dried and oil-packed chopped PLUS 4 tsp of the oil
2 Tbsp red onion, minced
2 Tbsp garlic, thinly sliced
Salt, to taste
1 tsp red wine vinegar
Ground black pepper, to taste
MAKE-AHEAD: Broccolini can be cooked to crisp-tender up to 1 day in
advance; pat dry and store in a covered container until ready to
complete the recipe.
1. Fill a large skillet with 2 inches of water; cover and bring to a
simmer. Add broccolini, cover, and return to a simmer. Uncover and
cook until broccolini is crisp-tender, about 2 minutes. Drain in a
colander and immediately run under cold water for 1 minute to stop
cooking. Drain again and pat dry.
2. Wipe skillet dry. Add tomatoes and their 4 teaspoons oil, onion,
garlic, and a pinch of salt; cover and cook over medium-low heat
until onion and garlic are slightly softened, about 3 minutes.
3. Uncover, add broccolini, and toss to coat with tomato mixture.
Increase heat to medium and cook, uncovered, until broccolini is
warmed through, about 3 minutes. Add vinegar and salt and pepper
to taste; toss to coat. Serve warm.
Servings: 4
Nutrition per Serving:
70 Calories, 5g Total Fat, 1g Saturated Fat, 30mg Sodium,
6g Carbs, 3g Dietary Fiber, 3g Protein
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