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Grilled Broccoli

Grilled broccoli with charred florets and crispy edges, finished with bright lemon-garlic seasoning. This easy grilling side starts with a quick 2-minute blanch for tender-crisp bite.
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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: 155
Ingredients Equipment Method Notes

Ingredients
  

broccoli
  • 2 large heads broccoli Cut into large florets.
lemon-garlic seasoning
  • 3 tbsp olive oil
  • 4 garlic cloves Minced.
  • 1 lemon Use zest and lemon juice.
  • 2 tbsp lemon juice Juice from the lemon.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 0.5 tsp red pepper flakes Optional.
to serve
  • 0.25 cup parmesan cheese For serving; optional but encouraged.

Equipment

  • 1 sheet pan

Method
 

Blanch and season
  1. Bring a large pot of water to a boil and blanch the broccoli florets for 2 minutes, then drain well. The florets should turn bright green but still hold shape.
  2. In a mixing bowl, toss the blanched broccoli with olive oil, minced garlic, lemon zest, lemon juice, salt, and black pepper until evenly coated. The florets should look glossy with seasoning clinging to the edges.
Grill to char
  1. Preheat the grill to medium-high heat and grill the broccoli for 4-5 minutes per side. Look for deep char marks and tender florets as you flip.
  2. Transfer the grilled broccoli to a serving platter and immediately sprinkle with red pepper flakes and parmesan cheese if desired. Finish while hot so the cheese softens slightly and the seasoning stays fragrant.

Notes

For best texture, drain the broccoli very well after blanching so it grills instead of steaming. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a hot grill or in a skillet until warmed through. Freezing is not recommended for this side since char and texture soften. For a dairy-free option, skip the parmesan or use a sprinkle of nutritional yeast.