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Season the broccoli rabe with olive oil, salt, and pepper making sure to massage the pieces to coat thoroughly.
Stir the water into the Amba Aioli to combine well and make the aioli into a sauce.
Fold the piece of foil in half to make a 4”x18” piece and lay on the top of the grill where the blossom end of the broccoli rabe will cook.
Lay the seasoned broccoli rabe in a single layer, flipping as needed, to grill the stems halfway.
Remove the foil and finish grilled the broccoli rabe, turning as needed.
Remove to a clean platter and garnish with Amba Aioli sauce and Cataluña Walnuts.
Recipe Note
Recipe Notes
The broccoli rabe can also be roasted in the oven at 400°F. I suggest cutting the broccoli rabe in half lengthwise and starting the stems in the oven first, adding the tops halfway through.
Here is the Cataluña Walnuts recipe again for reference. You could also substitute chopped, toasted walnuts.
Variations and Ideas
The broccoli rabe can be substituted with asparagus, zucchini, carrot, or a blend of your favorite grilling items.
Usage Ideas
The grilled broccoli rabe makes a great side dish for grilled meat, fish or served with a warm potato or grain salad to make a main dish.
