Grilled Broccoli

Grilled broccoli with charred florets and crispy edges, finished with lemon-garlic seasoning. Blanching keeps the centers tender while grilling gives dark, smoky char marks.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 130

Ingredients Equipment Method Notes

Ingredients

Vegetables

2 broccoli Cut into large florets from 2 large heads.

Seasoning

3 tbsp olive oil
4 garlic Minced (about 4 cloves).
1 lemon Zest and juice from 1 lemon.
2 tbsp lemon juice Use the juice from the lemon (2 tbsp).
0.5 salt To taste (start with about 1/2 tsp).
0.25 pepper To taste.
1 red pepper flakes Optional.
2 tbsp parmesan cheese For serving; sprinkle to taste.

Equipment

1 sheet pan

Method

Blanch the broccoli

Bring a pot of water to a boil and blanch broccoli florets for 2 minutes. Look for bright green color and slightly softened stems.

Drain and season

Drain broccoli well so it doesn’t steam on the grill. Shake in a colander to remove excess water.

Coat with lemon-garlic

Toss broccoli with olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper. The florets should look glossy and evenly coated.

Grill

Grill broccoli over medium-high heat for 4-5 minutes per side until charred and tender. Watch for dark char marks and crisped edges as it grills.

Finish and serve

Transfer grilled broccoli to a serving platter and sprinkle with red pepper flakes and Parmesan cheese if desired. Serve right away for the best char and texture.

Notes

To keep the florets from sticking or steaming, drain thoroughly after blanching and spread them out on a baking sheet for a few minutes before grilling. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot grill pan or in a skillet for 3-5 minutes. Freezing is not recommended because charred texture and crunch fade. For a dairy-free version, skip Parmesan and add extra lemon zest or a sprinkle of nutritional yeast.