Broccolini with Warm Sun-Dried Tomato Vinaigrette

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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Sun-dried tomatoes are common in pastas, salads, and wraps but less often thought of as flavor enhancers for vegetable side dishes. Here they merge with broccolini to form an unexpected and extremely appealing combination. You can use regular broccoli if broccolini isn’t available.


  • 1 pounds broccolini
    stems separated
  • 4 whole tomato(es), sun-dried and oil-packed
    chopped plus 4 teaspoons of the oil
  • 2 tablespoon onion(s), red
  • 2 tablespoon garlic
    thinly sliced
  • salt
    to taste
  • 1 teaspoon vinegar, red wine
  • pepper, black ground
    to taste


  • 1

    MAKE-AHEAD: Broccolini can be cooked to crisp-tender up to 1 day in advance; pat dry and store in a covered container until ready to complete the recipe.

  • 2

    Fill a large skillet with 2 inches of water; cover and bring to a simmer. Add broccolini, cover, and return to a simmer. Uncover and cook until broccolini is crisp-tender, about 2 minutes. Drain in a colander and immediately run under cold water for 1 minute to stop cooking. Drain again and pat dry.

  • 3

    Wipe skillet dry. Add tomatoes and their 4 teaspoons oil, onion, garlic, and a pinch of salt; cover and cook over medium-low heat until onion and garlic are slightly softened, about 3 minutes.

  • 4

    Uncover, add broccolini, and toss to coat with tomato mixture. Increase heat to medium and cook, uncovered, until broccolini is warmed through, about 3 minutes. Add vinegar and salt and pepper to taste; toss to coat. Serve warm.

Nutritional Information Amount Per Serving
  • Calories70
  • Total Fat5g
  • Saturated Fat1g
  • Sodium30mg
  • Carbohydrates6g
  • Dietary Fiber3g
  • Protein3g
  • Cholesterol-
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