garic

Grilling broccoli is not easy. Broccoli doesn’t jump to your mind when you’re thinking veggies on a stick. Sticks are usually adorned with peppers, onions, zucchini and things that get all juicy when the heat is on. Broccoli carries fears of catching fire. So, Adie decided to pouch it. She did two pouches. One was dressed with extra virgin olive oil, crushed garlic, salt and pepper over the broccoli. The other had the same but with a little water added. Both were pouched into a beautiful swan to impress the guests. The swan had a little head big body thing going on, but no shame for trying. When making broccoli pouch swans remember to be liberal with the tin foil. As a result, the pouches did their thing and the one with water added came out superior. Also, it doesn’t take long to grill, so don’t put it on first or it’ll get a muted green trending brown color ( thus no photo of finished result ). You want to go for a perky green when cooking broccoli, which doesn’t take long to achieve.