There’s something really good about the caramelizing effect that grilling has on veggies, and delicious grilled broccolini is no exception.
Grilled broccolini has quickly become one of my favorite side dishes.
The more I grill vegetables, the more I realize how much I love them grilled. Some of my favorite side dishes are grilled vegetables, such as 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 caramelizing effect that grilling has. And these grilled broccolini are indeed excellent.
When grilling vegetables, I almost always use my George Foreman grill. 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.
Grilled broccolini is excellent on its own. It is also very good topped with hollandaise sauce.
Leftovers keep in the fridge for 2-3 days. I actually like to eat them cold, as one would eat antipasto.
- 1 large bunch broccolini, stalks trimmed (1 lb after trimming)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 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.