Ingredients
2 large shallots
1/4 c. golden raisins
1/2 c. dry sherry
1/4 c. sherry vinegar
1/4 c. agave syrup
1 tsp. chopped thyme
kosher salt
1 Meyer lemon
1/2 c. extra-virgin olive oil
Freshly ground pepper
4 clove garlic
2 tsp. crushed red pepper
2 tsp. chopped rosemary
1 lb. broccoli
1/2 lb. vegan ciabatta
2 tbsp. toasted pine nuts
Preparation
Step 1Put the shallots and the raisins in 2 separate, small, heatproof bowls. In a small saucepan, combine the sherry, vinegar, and agave syrup, and bring to a boil. Pour 2 tablespoons of the hot mixture over the raisins; pour the rest over the shallots and add the thyme and 1 teaspoon of salt. Cover both bowls.Step 2Light a grill. In a small bowl, combine the lemon zest and juice with the olive oil and season with salt and pepper. Set aside 3 tablespoons of the dressing. Add the garlic, crushed red pepper, and rosemary to the remaining dressing in the bowl.Step 3On a rimmed baking sheet, drizzle the broccoli with half of the dressing from the bowl and toss well. Season with salt and pepper. Brush the remaining dressing from the bowl on the ciabatta slices. Grill the broccoli over moderate heat, turning, until lightly charred and barely tender, 8 minutes. Transfer the broccoli to a bowl, cover with foil, and let steam for 5 minutes. Grill the ciabatta over moderate heat until crisp, 1 minute.Step 4Cut the ciabatta into 1-inch cubes. Transfer to a platter and top with the grilled broccoli. Drain the raisins and shallots and scatter them over the broccoli. Garnish with the toasted pine nuts, drizzle with the reserved 3 tablespoons of dressing, and serve. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
