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Grilled Broccoli

Grilled broccoli with charred florets and crispy edges, finished with a lemon-garlic seasoning. Quick blanching helps the broccoli turn tender while the grill develops deep 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: 120
Ingredients Equipment Method Notes

Ingredients
  

Broccoli
  • 2 large heads broccoli
Lemon-Garlic Seasoning
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 lemon zest
  • 2 tbsp lemon juice
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 red pepper flakes (optional)
For serving
  • 0.25 Parmesan cheese for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Blanch the broccoli
  1. Bring a pot of boiling water to a boil, then add broccoli florets and blanch for 2 minutes. Drain well so the florets are not watery.
Season
  1. In a large bowl, toss the broccoli with olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper until evenly coated. The florets should look glossy with seasoning.
Grill
  1. Preheat the grill to medium-high heat, then grill broccoli for 4-5 minutes per side. Cook until you see charred spots and the centers are tender when pierced.
Finish and serve
  1. Transfer broccoli to a serving platter and sprinkle with red pepper flakes and Parmesan cheese if desired. Serve immediately while the edges are crisp.

Notes

For best char, dry the blanched broccoli very well before tossing with oil, and try not to crowd the grill. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a hot grill pan until warmed through. Freezing isn’t recommended because the florets can turn soft. For a dairy-free option, serve with nutritional yeast instead of Parmesan for a similar savory finish.