Food & Entertaining - Garden to Table

Punch up your menu with the bold taste of rapini

Bonnie Stern
Photography by
Yvonne Duivenvoorden; Food styling by Lucie Richard

Add new flavours to your meals with this member of the cabbage family

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.

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