Go Back

Grilled Broccoli

Grilled broccoli with charred edges and lemon-garlic seasoning. Blanched florets grill quickly until tender with dark, crisp char marks.
Print Recipe Pin Recipe
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 florets
  • 2 large heads broccoli
Seasoning base
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 lemon zest
  • 2 tbsp lemon juice
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
Finishing
  • 0.25 tsp red pepper flakes optional
  • 0.333 cup parmesan cheese for serving

Equipment

  • 1 sheet pan

Method
 

Blanch and drain
  1. Bring a pot of boiling water to a rolling boil, then add broccoli florets and blanch for 2 minutes. The florets should brighten in color and stay mostly firm.
  2. Drain the broccoli well after blanching, shaking off excess water. Spread it out briefly so steam can escape before grilling.
Season
  1. Toss the drained broccoli with olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper. Coat every floret so the seasoning clings to the surface.
Grill
  1. Preheat a grill to medium-high heat, about 400–450°F, and place broccoli on the grate in an even layer. Arrange so cut sides have contact for crisp, charred edges.
  2. Grill for 4–5 minutes per side until charred and tender, flipping halfway through when you see grill marks. Continue until the centers are tender but the edges are browned.
Serve
  1. Transfer broccoli to a serving platter right away to keep the char crisp. Finish with red pepper flakes and Parmesan cheese if desired.

Notes

For the crispiest char, dry the blanched broccoli thoroughly before tossing with the lemon-garlic seasoning. Store leftovers in the fridge up to 3 days in a sealed container; reheat in a hot pan or on the grill for 2–3 minutes. Freezing isn’t recommended because the florets can turn watery after thawing. If you want a dairy-free version, skip Parmesan and add an extra pinch of salt and a little more lemon juice for brightness.