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Grilled Broccoli

Grilled broccoli with charred edges and a bright lemon-garlic seasoning. You’ll blanch first for tender florets, then grill until they develop crispy char marks.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Broccoli
  • 2 large heads broccoli Cut into large florets.
Seasoning
  • 3 tbsp olive oil
  • 4 garlic Minced.
  • 1 lemon zest Zest of 1 lemon.
  • 2 tbsp lemon juice Juice of 1 lemon; use 2 tablespoons.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 0.25 tsp red pepper flakes (optional) Optional, to taste.
  • 0.25 cup parmesan cheese for serving For serving; optional to taste.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Blanch the broccoli
  1. Bring a pot of water to a boil, then add broccoli florets and blanch for 2 minutes. Drain well immediately so the florets stay bright and firm.
Season
  1. In a large bowl, toss blanched broccoli with olive oil, garlic, lemon zest, lemon juice, salt, and pepper until evenly coated. The florets should look glossy and well-seasoned before grilling.
Grill
  1. Preheat the grill to medium-high heat and place broccoli on the grates. Grill for 4-5 minutes per side until charred and tender, looking for browned edges and visible grill marks.
Serve
  1. Transfer charred broccoli to a serving platter and sprinkle with red pepper flakes and Parmesan cheese if desired. Serve immediately with lemon wedges if you like.

Notes

For best char, make sure the broccoli is drained well after blanching so it doesn’t steam on the grill. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot grill pan for a few minutes to re-crisp edges. Freezing is not recommended because the texture softens. For a dairy-light option, skip Parmesan or use a sprinkle of nutritional yeast instead.