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Grilled Broccoli

Grilled broccoli with charred edges and a bright lemon-garlic seasoning. Blanching first keeps the florets tender while the grill adds deep char marks for a healthy side.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Broccoli
  • 2 large heads broccoli Cut into large florets.
Lemon-garlic seasoning
  • 3 tbsp olive oil For coating the florets.
  • 4 garlic, minced Freshly minced.
  • 1 lemon zest Zest the lemon.
  • 2 tbsp lemon juice Juice the lemon.
  • 0.25 tsp salt To taste; start with this amount and adjust.
  • 0.25 tsp pepper To taste; start with this amount and adjust.
  • 0.25 tsp red pepper flakes Optional; add for heat.
  • 0.25 cup parmesan cheese For serving, optional but recommended.

Equipment

  • 1 cast iron skillet

Method
 

Blanch and drain
  1. Bring a pot of water to a rolling boil and blanch the broccoli florets for 2 minutes, then drain well.
  2. Shake the colander well to remove excess water so the florets can char instead of steam.
Season
  1. In a large bowl, toss the drained broccoli with olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper until evenly coated.
  2. Sprinkle in red pepper flakes if using, then toss again for even heat distribution.
Grill
  1. Preheat a grill or griddle to medium-high heat and grill the broccoli for 4-5 minutes per side until charred and tender, turning once.
  2. Transfer the charred broccoli to a serving platter and immediately top with red pepper flakes and Parmesan cheese if desired.

Notes

For best char, blanch only 2 minutes and drain thoroughly before seasoning. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a hot grill pan or skillet to re-crisp the edges. Freezing is not recommended for the best texture. For a dairy-free option, skip Parmesan or use a plant-based cheese alternative.