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Grilled Broccoli

Grilled broccoli with charred, crispy-edged florets and bright lemon-garlic seasoning. Blanched first for tender centers, then grilled until deeply marked and lightly browned.
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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: 145
Ingredients Method Notes

Ingredients
  

Broccoli
  • 2 large heads broccoli Cut into large florets.
Seasoning and dressing
  • 3 tbsp olive oil
  • 4 garlic cloves minced
  • 1 lemon zest Zest only.
  • 2 tbsp lemon juice
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 0.5 red pepper flakes optional Optional.
  • 0.25 parmesan cheese for serving Serve on top if desired.

Method
 

Blanch the broccoli
  1. Bring a pot of water to a rolling boil and blanch the broccoli florets for 2 minutes for tender-crisp texture. Drain well so the florets are dry enough to char on the grill.
Season the florets
  1. Toss the drained broccoli with olive oil, minced garlic, lemon zest, lemon juice, salt, and black pepper until evenly coated for lemon-garlic flavor.
Grill for charred edges
  1. Heat a grill to medium-high heat and grill the broccoli for 4-5 minutes per side until charred and tender, turning as needed for even browning. Look for deep grill marks and slightly crisp edges before removing.
Finish and serve
  1. Transfer the charred broccoli to a serving platter and sprinkle with red pepper flakes and Parmesan cheese if desired. Serve immediately while the florets are hot and the edges stay crisp.

Notes

For the crispiest char, make sure the blanched broccoli is well-drained before tossing with oil and seasoning. Store leftovers in the refrigerator up to 3 days; reheat on a hot grill pan or skillet to re-crisp. Freezing isn’t recommended because the florets can soften after thawing. For a dairy-free version, skip the Parmesan and add an extra pinch of salt and lemon juice to keep the flavor bright.