There’s something really good about the caramelizing effect that grilling has on veggies, and delicious grilled broccolini is no exception.
The more I grill vegetables, the more I realize how much I love them cooked this way. Some of my favorite side dishes are grilled zucchini, grilled eggplant, grilled okra, and grilled portobello mushrooms.
Not that there’s anything wrong with steamed veggies, especially when topped with a little butter. I really enjoy steamed carrots, for example. But there’s something incredibly good about the browning effect that grilling has. And grilled broccolini is indeed excellent.
What is broccolini?
Broccolini is a hybrid between broccoli and Chinese broccoli. It is milder and sweeter than broccoli. Broccoli has a certain bitterness that broccolini lacks. happily, this means that my kids love it, even The Picky Eater! 😮So I tend to make it quite often.
The ingredients you’ll need
You’ll only need a few simple ingredients to make grilled broccolini. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Fresh broccolini: You’ll need one large bunch for this recipe. Make sure to trim the stalks.
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Garlic powder: Make sure it’s fresh! A stale spice can easily ruin a dish. I actually prefer garlic powder to minced fresh garlic in this recipe. I feel that the powder better coats the vegetables.
How to grill broccolini
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Your first step is to heat your grill over medium-high heat. You don’t want it too hot, because then the vegetables will burn before they have a chance to become tender.
2. Meanwhile, in a large bowl, toss the broccolini with olive oil, salt, and garlic powder.
3. Grill the broccolini, turning it often, until the stalks are tender-crisp and the tops are browned and caramelized. This should take about 8-10 minutes. Season it with freshly ground black pepper and serve.
What grill to use
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. Except that with the dual-contact George Foreman grill you don’t need to keep turning the vegetables. Also, grilling time is usually shorter.
What to serve with grilled broccolini
It makes an excellent side dish to any main course you can think of. It goes well with chicken, beef, and fish. You can also serve it with fried eggs for a tasty meatless meal, and you can top it with hollandaise sauce.
But since I use the grill to make this recipe, I like to serve it with something that I can make on the same grill. So I often serve this tasty side dish with grilled skirt steak, with grilled shrimp, or with grilled chicken breast.
What about leftovers?
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power.
But I actually like to eat them cold, as one would eat antipasto! They’re really good when served this way. Seriously! Give it a try and you’ll see.
I haven’t experimented with freezing this dish so I don’t know if that works or not.
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Grilled Broccolini
INGREDIENTS
- 1 large bunch broccolini, stalks trimmed (1 lb after trimming)
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
INSTRUCTIONS
- Heat dual-contact grill such as George Foreman, grill pan or outdoor grill over medium-high heat.
- Meanwhile, in a large bowl, toss the broccolini with the oil, salt, and garlic powder. (I use my hands to make sure the broccolini is well-coated).
- Grill the broccolini for about 8 minutes on the George Foreman grill; 8-10 minutes on a regular grill, turning often, until the stalks are tender-crisp and the tops are delightfully browned and caramelized.
- Season with freshly ground black pepper and serve.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.