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Grilled Broccoli

Grilled broccoli with charred, crispy-edged florets and lemon-garlic seasoning. Blanching first helps the broccoli stay tender while the grill delivers smoky browning and caramelized spots.
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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: 190
Ingredients Equipment Method Notes

Ingredients
  

broccoli
  • 2 2 large heads broccoli Cut into large florets.
lemon garlic seasoning
  • 3 tbsp 3 tablespoons olive oil
  • 4 4 cloves garlic, minced
  • 1 Zest of 1 lemon
  • 2 tbsp 2 tablespoons lemon juice
  • 1 Salt and pepper to taste
  • 0.25 Red pepper flakes (optional) Add to taste.
  • 1 Parmesan cheese for serving Optional topping.

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.
  2. Drain the broccoli well so excess water won’t steam the florets on the grill.
Season
  1. In a large bowl, toss the drained broccoli with olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper.
  2. Add red pepper flakes if using and toss again to distribute evenly.
Grill
  1. Preheat the grill to medium-high heat, then grill the broccoli for 4-5 minutes per side until charred and tender.
  2. Move the florets as needed during grilling so you get browned edges without burning the lemon-garlic bits.
Serve
  1. Transfer the charred broccoli to a serving platter.
  2. Sprinkle with red pepper flakes and Parmesan cheese if desired, then serve hot.

Notes

For best char, make sure the blanched broccoli is very well-drained before seasoning and grilling. Store leftovers in the refrigerator up to 3 days; reheat on a hot grill or in a skillet until warmed through (best texture within 1-2 days). Freezing isn’t recommended as it can make florets soft. For a dairy-free option, skip the Parmesan or use a vegan parmesan substitute.