Broccoli recipe with sundried tomato vinaigrette

Ingredients:: 500 g of broccoli; 8 dried tomatoes; 1 clove garlic; Some sesame seeds; Some parsley leaves; Olive oil, vinegar and salt

Here's proof that a diet dish doesn't have to be unappetizing. This Broccoli with Sundried Tomato Vinaigrette has just 183 calories and, as you can see for yourself, looks simply irresistible.

Practically all you have to do is cook the broccoli and then sauté it with the rehydrated tomatoes, so it is an easy recipe to cook, and besides being light, it is also 100% vegetarian. You dare?

How to make broccoli with sundried tomato vinaigrette step by step

Rehydrate the dried tomatoes. Let the tomatoes soak in warm water for about 2 hours. And then drain them and cut them into small pieces.
Prepare the broccoli. Separate the sprigs from the broccoli first and wash them. And then steam them for 10 minutes. If you like al dente, 5 minutes is enough.
Sauté the garlic and tomato. Peel the garlic clove and chop it finely. Heat 1 tablespoon of oil in a frying pan and sauté the garlic for 2 minutes, until it is lightly golden but taking care not to burn it. And finally add the tomatoes, sauté them together with the garlic for 1 minute or so, and let them warm.
Make the vinaigrette. Beat a tablespoon of oil, together with a tablespoon of vinegar and a pinch of salt with the help of a hand whisk until you get an emulsified sauce. Add the garlic and tomato sauté and mix well.
Plate and serve. Spread the broccoli on plates. Garnish with the dried tomato vinaigrette. Wash the parsley, dry it with kitchen paper, chop it and sprinkle on top along with the sesame seeds.