Heat a dual-contact grill such as George Foreman, 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 some shaved parmesan before serving.
I actually prefer garlic powder to minced fresh garlic in this recipe. I feel that the powder better coats the vegetables. It also doesn't burn as easily as fresh garlic.You can keep leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power. I actually like to eat them cold, as one would eat antipasto! They're really good when served this way.