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Grilling vegetables is a great way to add depth of flavor and Grilled Broccolini is a perfect example. Tossed with olive oil, garlic and spices then grilled to tender, lightly charred perfection it’s a side dish that goes with everything.
Delicious, nutritious, low in calories and high in fiber, it’s no wonder that broccolini is such a popular cruciferous vegetable. Most people steam, boil or stir-fry it, but why not cook it on the grill instead? It’s quick and easy, with just a few simple ingredients and less than 10 minutes of cook time. You don’t even need a grill pan. Because of broccolini’s long, slender shape, you can cook it directly on the grill!
Ingredients You Need to Make Grilled Broccolini
- Broccolini: Look for firm stems with heads that are tight and have not started to flower.
- Olive Oil: ideally extra-virgin olive oil
- Garlic: fresh cloves of garlic
- Ground Cumin
- Smoked Paprika
- Cayenne Pepper: add more for extra spicy kick
- Kosher Salt and Freshly Ground Black Pepper
- Lemon: fresh lemon juice for finishing, optional
Yes, absolutely. And you should!
After trimming the stem end, you can use all parts of broccolini including the leaves.
Yes, the leaves on broccolini edible and delicious, though they are more likely to char while grilling.
Broccolini and rapini are different vegetables. Broccolini is a cross between broccoli and gai lan (Chinese broccoli). Rapini (broccoli rabe), from the mustard family (Brassiceae) looks similar to broccolini, but with smaller buds, a longer cook time and a slightly bitter flavor compared to broccolini.
- Toss in red pepper flakes along with the cayenne pepper for added spice.
- Finish with lemon zest as well as juice for extra zing.
- Sprinkle parmesan cheese over just before serving for another layer of flavor.
- Place lemon halves on the grill to make charred lemons for serving.
More Delicious Grilled Vegetable Recipes
How to Make Grilled Broccolini
Whisk olive oil, garlic, cumin, paprika, and cayenne together and pour over broccolini in a large baking dish or bowl; toss to coat evenly.
On an outdoor grill preheated to 425˚F (medium-high), arrange broccolini directly on the hot grill, perpendicular to the grates, in an even layer. Cook with the lid open 6-8 minutes, turning often with tongs, until crisp-tender and unevenly charred and blistered. Transfer to a serving bowl and season with salt and pepper. Squeeze lemon juice over if desired and serve.
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- pinch cayenne pepper
- 1 pound broccolini washed and trimmed
- kosher salt and freshly ground black pepper to taste
- 1/2 lemon juiced, optional
- Preheat an outdoor grill to medium-high (425˚F).
- In a small bowl, whisk together olive oil, garlic, cumin, paprika, and cayenne. Place broccolini in a large bowl or baking dish and drizzle with olive oil mixture; toss well with your hands to coat evenly.
- Place broccolini in an even layer directly on grill, perpendicular to the grates.
- Cook with the lid open, turning often with tongs, until crisp-tender and unevenly charred and blistered, 6-8 minutes, depending on the thickness of the broccolini and your desired doneness. (Very large stems may take longer.)
- Transfer grilled broccolini to a serving bowl and season to taste with salt and freshly ground black pepper. Squeeze lemon juice over if desired and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.