Liberally coated in olive oil and seasoned with garlic, grilled broccolini is an easy and delicious 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 and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Fresh broccolini: You'll need one large bunch for this recipe.
- Olive oil: You can substitute melted ghee for the oil.
- To season: Kosher salt, black pepper, and 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.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
Serve immediately. You can top the cooked broccolini with red pepper flakes and/ or grated Parmesan before serving.
Recipe Tips
- 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.
- You don't want your grill too hot because then the broccolini will burn before it has a chance to become tender.
- 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.
- 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.
- Storage: You can keep the leftovers in an airtight container in the fridge 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.
- 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 is all it takes. The photo below shows the difference in thickness you can expect when shopping for 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.
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 is 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.
- 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.
- 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 is all it takes. The photo below shows the difference in thickness you can expect when shopping for broccolini.
- You can keep the leftovers in an airtight container in the fridge 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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Disclaimers
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!