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. Broccolini, a hybrid between broccoli and Chinese broccoli, is milder and sweeter than broccoli. My kids love it, even The Picky Eater!
Grilling is good!
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 grilled broccolini is indeed excellent.
What grill to use
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.
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 leftover grilled broccolini in the fridge, in an airtight container, for 3-4 days. Reheat the leftovers in the microwave on 50% power. I actually like to eat them cold, as one would eat antipasto!
Never miss a recipe!
I typically publish a new healthy recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
- 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.