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Grilled Broccoli

Grilled broccoli with charred florets and crispy edges, finished with lemon-garlic seasoning. Blanching first helps the broccoli grill tender while still developing those dark 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: 155
Ingredients Equipment Method Notes

Ingredients
  

Broccoli
  • 2 broccoli Cut into large florets.
Lemon-garlic seasoning
  • 3 tbsp olive oil
  • 4 garlic Minced.
  • 1 lemon Zest and juice used.
  • 2 tbsp lemon juice Use fresh juice (from the lemon).
Seasonings and topping
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.25 red pepper flakes Optional.
  • 0.25 parmesan cheese For serving, as desired.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Blanch the broccoli
  1. Bring a pot of boiling water to a boil, then blanch the broccoli florets for 2 minutes. The florets should brighten in color and begin to tenderize at the edges.
  2. Drain the broccoli well in a colander and shake off excess water. Let it sit briefly so the surface looks dry before grilling.
Season
  1. In a large bowl, toss the drained broccoli with olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper. Coat thoroughly so florets glisten with seasoning.
  2. Finish tossing until the garlic and lemon are evenly distributed across the florets. You should see small specks of garlic clinging to the broccoli surface.
Grill
  1. Preheat your grill to medium-high heat, about 400°F (204°C). Arrange broccoli on the grate in a single layer so char marks can form.
  2. Grill the broccoli for 4-5 minutes per side until charred and tender. Look for dark grill marks and a slight give when pierced with a fork.
Serve
  1. Transfer the charred broccoli to a serving platter immediately. Spread it out to keep the edges from steaming.
  2. Sprinkle with red pepper flakes and Parmesan cheese if desired, then serve with lemon wedges. The surface should look speckled and lightly glossy.

Notes

For the best char and less steaming, blanch only 2 minutes and drain thoroughly before seasoning and grilling. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a hot grill pan or in a skillet until warmed and slightly crisp. Freezing isn’t recommended for this texture. If you want a dairy-free version, skip the Parmesan or use a similar salty hard cheese substitute if desired.