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Grilled Broccoli

Grilled broccoli with charred, crispy-edged florets and a bright lemon-garlic seasoning. Quick blanching helps the broccoli turn tender on the grill while keeping flavorful bite and grill 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: 140
Ingredients Method Notes

Ingredients
  

Grilled Broccoli
  • 2 broccoli
  • 3 tbsp olive oil
  • 4 clove garlic minced
  • 1 lemon zest
  • 2 tbsp lemon juice
  • 1 salt and pepper to taste
  • 1 black pepper
  • 0.5 tsp red pepper flakes optional
  • 0.5 cup parmesan cheese for serving

Method
 

Blanch and prep
  1. Bring a pot of boiling water to a boil and blanch the broccoli florets for 2 minutes, keeping the florets bright green.
  2. Drain the broccoli well so it isn’t watery, letting steam evaporate for about 1 minute before grilling.
Season
  1. In a large bowl, toss the broccoli with olive oil, minced garlic, lemon zest, lemon juice, salt, and black pepper until evenly coated with seasoning.
  2. Sprinkle with red pepper flakes if using, then toss again so the flakes distribute across the florets.
Grill
  1. Preheat the grill to medium-high heat and place the broccoli on the grates, arranging cut sides down where possible for maximum contact.
  2. Grill the broccoli for 4-5 minutes per side, turning once, until charred and tender with visible dark grill marks.
Serve
  1. Transfer the charred broccoli to a serving platter and sprinkle with parmesan cheese and extra red pepper flakes if desired.

Notes

Pro tip: drain broccoli very well after blanching—any excess water can steam the florets instead of charring. Store leftovers in the refrigerator up to 3 days; reheat briefly on a hot grill pan or grill for best texture. Freezing isn’t recommended because the florets soften. For a dairy-free swap, replace parmesan with a squeeze of extra lemon and a sprinkle of nutritional yeast (or omit).