There's something so delicious about the caramelizing effect grilling has on veggies. Grilled broccolini is no exception. Seasoned with olive oil and garlic, it's an easy side dish you can make in 10 minutes.
Grilled veggies are delicious! Some of my favorites are grilled zucchini, grilled eggplant, and grilled portobello mushrooms. There's nothing wrong with steamed veggies, especially when topped with butter. I enjoy steamed carrots, for example. But there's something incredibly good about the browning effect grilling has, and grilled broccolini is a prime example.
Ingredients
Here's a look at the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Fresh broccolini: You'll need one large bunch for this recipe.
- Olive oil: I love cooking with this delicious oil. But if you prefer an oil with a high smoke point, use avocado oil. Melted ghee is another good option.
- To season: Kosher salt, black pepper, and garlic powder.
Variations
- As mentioned above, you can use melted ghee instead of olive oil.
- Another option is to coat the broccolini with melted butter.
- In addition to garlic powder, I sometimes add a sprinkle of onion powder. I don't usually use dried herbs, which tend to burn on the hot grill.
- You can top the cooked broccolini with red pepper flakes and/ or grated parmesan before serving.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Preheat your grill to medium-high. Meanwhile, place the broccolini on a large platter. Drizzle it with olive oil and sprinkle it with kosher salt, black pepper, and garlic powder.
Toss the broccolini with your hands until it's well-coated.
Grill the broccolini, turning it often, until the stalks are tender-crisp and the tops are browned and caramelized.
As mentioned above, you can top the cooked broccolini with red pepper flakes and/ or grated parmesan before serving.
Expert Tips
- You don't want your grill too hot because then the broccolini will burn before it has a chance to become tender.
- I prefer garlic powder (or garlic granules) to minced fresh garlic in this recipe. The powder better coats the broccolini and doesn't burn as easily as fresh garlic.
- How long you'll need to grill depends on the thickness of the stems. For thicker ones, it should take about 8 minutes. For thinner ones, 3-4 minutes are all it takes. The photo below shows the difference in thickness you can expect when shopping for broccolini.
Recipe FAQs
When grilling vegetables, I almost always use my George Foreman grill. It's convenient and versatile. If you prefer, you can use a grill pan or an outdoor grill.
The instructions are similar, but with the dual-contact electric grill, you don't need to keep turning the vegetables, and the grilling time is a bit shorter.
The entire vegetable is edible. You can eat the stems, florets, and leaves. However, for thicker-stem broccolini, trim off the very bottom of the stems if they're tough.
Yes. Check out this recipe for roasted broccolini.
Serving Suggestions
Grilled broccolini is the perfect side dish for any main course you can think of! It goes well with chicken, meat, and seafood. Sometimes, I serve it with fried or poached eggs for a delicious meatless meal, topping it with hollandaise sauce.
But since I use the grill to make this recipe, I like to serve it with something I can make on the same grill. So, I often serve this side dish with grilled skirt steak, grilled shrimp, or grilled chicken breast.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven. You can also enjoy them cold, antipasti-style.
More Broccolini Recipes
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Recipe Card
Easy Grilled Broccolini
Video
Ingredients
- 1 bunch broccolini - 8 ounces
- 2 tablespoons olive oil - or avocado oil
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Heat a dual-contact electric grill, a grill pan, or an outdoor grill to medium-high heat.
- Meanwhile, on a large platter, drizzle the broccolini with olive oil and sprinkle it with kosher salt, black pepper, and garlic powder.
- Use your hands to toss everything together until the broccolini is well-coated.
- Grill the broccolini, turning it often, until the stalks are tender-crisp and the tops are browned and caramelized. How long you'll need to grill depends on the thickness of the stems. For thicker ones, it should take about 8 minutes. For thinner ones like the ones shown here, 3-4 minutes are all it takes.
- You can top the cooked broccolini with red pepper flakes and/or grated parmesan before serving.
Notes
- You don't want your grill too hot because then the broccolini will burn before it has a chance to become tender.
- I prefer garlic powder (or garlic granules) to minced fresh garlic in this recipe. The powder better coats the broccolini and doesn't burn as easily as fresh garlic.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven. You can also enjoy them cold, antipasti-style.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
alice says
So simple and easy and sooooo good!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Alice! Thank you for leaving a comment.
alison says
This is the simplest most delicious vegetable recipe ever. I doubled the black pepper and garlic powder. I also think garlic powder is better than fresh garlic as fresh garlic would burn. (I grilled it outside.)
Vered DeLeeuw says
So glad you liked this recipe, Alison!