Grilled Broccoli With Apricot Puttanesca Recipe (2024)

Excellent, SUPERB flavor! I used baby broccoli. Prepared it in an iron cast pan and served it next to a skirt steak today. Big hit. Thank you.

I’ve made this several times now. Has always been a hit, but few modifications. 1. Be mindful to not use too much white balsamic. Can become too acidic absent mixing in a ton of olive oil. 2. Yes, use lemon juice, but just a squeeze. 3. Check the sharpness of your white onion — go up/down as needed. 4. Green olives work just as well. 5. Skip oregano in favor of fresh (chopped) parsley. Oregano competes badly with lush apricot flavor. 6. Up the capers. 7. Crushed red pepper just fine, too.

While all the ingredients were things I love, the combo was too strong and even off-putting. We'll try again with more careful additions and frequent taste checks.

I was thinking about my cast iron skillet and then I saw your comment, Caroline! I'll do it! Nothing like a cast iron pan!

The apricot puttanesca with some added chopped Italian parsley was a wonderful side with salmon. It did not overwhelm the fish.

I don't see why not, I thik it would work will all veggies

Works even better with cauliflower!

This sounds delicious--One ? though--What kind of apricot is used? Turkish are readily available--but they are quite sweet. California are harder to find and are more tart. Which works better here?

Adding white beans this time!!

I absolutely loved this. I roasted broccoli and cauliflower in the oven using olive oil but didn't use any in the dressing because a sample bite showed it would've tasted too salad dressing-y. Also left out oregano. Will make again today.

The grilled broccoli was so good on its own (dressed with olive oil salt & pepper before cooking)!- only added a little lemon juice and fresh basil prior to serving! Grilling time of 3 and then 2 minutes was perfect! Used a large fish grill basket with 2 sides for easy flipping. Will do again and again!

Based on comments I used fresh herb mix (parsley & tarragon) instead of dried oregano, regular not white balsamic, red onion, crushed red pepper and some pickled peppers, always have capers on hand and was out! Would definitely have upped them and would have made the dish better but enjoyed it none-the-less as part of a BYO socially-distanced dinner. Grilling broccoli (or broccolini) is a great alternative cooking method and keeps the oven off in hot months.

The apricot vinaigrette makes for an excellent salad dressing and you will have plenty left because a little bit goes a long way. Other than this, I was not thrilled with this dish. It’s just okay. The flavor combination is more weird than delicious.

Can you make it with frozen broccoli? And dried mangos instead of apricots?

This also works well with green beans.

I’ve made this several times now. Has always been a hit, but few modifications. 1. Be mindful to not use too much white balsamic. Can become too acidic absent mixing in a ton of olive oil. 2. Yes, use lemon juice, but just a squeeze. 3. Check the sharpness of your white onion — go up/down as needed. 4. Green olives work just as well. 5. Skip oregano in favor of fresh (chopped) parsley. Oregano competes badly with lush apricot flavor. 6. Up the capers. 7. Crushed red pepper just fine, too.

Works even better with cauliflower!

The apricot puttanesca is also a wonderful relish on grilled pork. Made it according to the recipe three times and haven't heard a complaint yet.

Great flavor but way too much balsamic vinegar and lemon juice. Too acidic for my wife. I’ll try this recipe again with some modifications

What is this dish served in in the photo?

Would this work with fresh apricots?

Made this as written using easy to find cherry peppers and kalamata olives. Served with grilled salmon, loved it. I think the broccoli would be a hit at a BBQ or potluck, will certainly keep this one bookmarked and make again.