Menu Enter a recipe name, ingredient, keyword...

Grilled Broccoli Rabe with Salsa Rossa


Grilled broccoli rabe is slightly charred creating a crunchy/tender texture and elevated even more with an awesome sun-dried tomato and roasted red pepper salsa Rossa. Warning: So good, it may overshadow the main, enjoy!

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 cup sun-dried tomatoes (not oil-packed)
  • Pinch crushed red pepper
  • 1 roasted red bell pepper, chopped
  • 1/4 cup pickled hot peppers, finely chopped, plus 1/4 cup brine from the jar
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • Kosher salt
  • Pepper
  • 1 pound broccoli rabe, trimmed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Pepper
  • Shaved Pecorino Sardo, for serving


Servings 4
Preparation time 50mins
Cooking time 75mins
Adapted from


Step 1

Salsa Rossa:

In a saucepan, boil 1 cup of water. Remove from the heat. Add the tomatoes and crushed red pepper. Let stand until the tomatoes are softened, 15 minutes.

Transfer the tomatoes and their liquid to a blender. Add the roasted pepper, pickled peppers, brine and vinegar and puree until very smooth. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl and stir in the oregano and sugar. Season with salt and black pepper.

Broccoli rabe:

Set up an ice bath. In a large saucepan of salted boiling water, blanch the broccoli rabe for 2 minutes. Transfer to the ice bath. Drain and pat dry.

Light a grill or preheat a grill pan. In a bowl, toss the broccoli rabe with the oil; season with salt and pepper. Grill over high heat, turning once, until lightly charred, 4 minutes. Serve with the Salsa Rossa and pecorino.

You'll also love

Review this recipe

Collard Greens with Lemon, Farro & Feta Strawberry Spinach Salad with Balsamic Vinaigrette