Grilled rapini with caramelized lemon
Makes 4 servings
In this easy-to-make dish, barbecuing the rapini gives it a crisp texture and tempers its slightly bitter flavour. And when lemons are grilled, their flavour is surprisingly sweet.
1 bunch rapini (about 1 lb., or 450 g), bottoms of stalks trimmed
2 tbsp. (30 mL) olive oil
1 tsp. (5 mL) salt
1 lemon, cut in half crosswise
- Brush rapini with oil and sprinkle with salt.
- Grill directly on a hot barbecue about 1 minute per side or until slightly browned; leaves will darken and get a little crisp. Transfer to a platter.
- Grill lemon halves cut sides down for a few minutes or until browned. Place on platter with rapini.
- Squeeze lemon over rapini to serve.