Health knowledge made personal
 I followed the recipe, but like the inquiring chef, I do not have a grill. I also opted to toss the broccoli & bread cubes together and I roasted them in the oven all at once. It worked perfectly! Ingredients 2 large shallots, thinly sliced 1/4 cup golden raisins 1/2 cup dry sherry 1/4 cup sherry vinegar 1/4 cup honey 1 teaspoon chopped thyme Kosher salt Grated zest and juice of 1 lemon 1/2 cup extra-virgin olive oil Freshly ground pepper 4 garlic cloves, minced 2 teaspoons crushed red pepper 2 teaspoons chopped rosemary 1 pound broccoli, cut into long spears, stems peeled 1/2 pound ciabatta, cut into 1-inch cubes 2 tablespoons toasted pine nuts Ready to Cook! Put the shallots and the raisins in 2 separate, small, heatproof bowls.  In a small saucepan, combine the sherry, vinegar and honey and bring to a boil. Pour 2 tablespoons of the hot mixture over the raisins; pour the rest over the shallots and add the thyme and 1 teaspoon of salt. Cover both bowls.   Preheat the oven to 400 degrees F. In a small bowl, combine the lemon zest and juice with the olive oil and season with salt and pepper. Set aside 3 tablespoons of the dressing. Add the garlic, crushed red pepper and rosemary to the remaining dressing in the bowl. On a rimmed baking sheet, toss the broccoli and bread cubes with the dressing from the bowl and toss well. Season with salt and pepper. Roast the broccoli until the ends get crisp and golden brown, turning it with a spatula every 10 minutes or so, for 20-25 minutes.  Transfer to a bowl. Drain the raisins and shallots and scatter them over the broccoli and bread mixture. Garnish with the toasted pine nuts, drizzle w/ the reserved 3 tablespoons of dressing & serve.  Hungry yet?
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