I typically sauté broccoli in a pan with olive oil and garlic. But last night, since everything else on the dinner menu was getting grilled (fennel, peppers, onions and chicken sausage), I decided to just throw the broccoli on, as well. I can't believe I waited so long to grill these green florets. They're lighter and more crisp than the sautéed variety and have a delicious smokey flavor. You can spice things up with a dash of red pepper flakes at the end. I'm going to have the leftovers for lunch. Can't wait!
- 1 large bunch of fresh broccoli
- 2-3 tablespoons extra virgin olive oil
- 2 garlic cloves, peeled, crushed and chopped
- Juice of half a lemon, plus extra wedge for squeezing over broccoli before serving
- Red pepper flakes (optional)
- Salt and pepper to taste
- Remove broccoli florets from the stalk. Rinse well and place on a towel to dry.
- In a small bowl, combine olive oil, chopped garlic and juice of half a lemon.
- Once dry, place broccoli in a bowl. Pour olive oil mixture over broccoli and mix well.
- Turn grill on high. If you have a grill pan, place that atop grill grates to heat up, as well. Once heated, place broccoli on pan. (If you don't have a grill pan, place a sheet of aluminum foil on grill so that the smaller pieces won't fall through the grates.)
- Cook for 4-5 minutes and turn. Cook for another 4-5 minutes and remove from heat.
- Squeeze lemon over grilled broccoli and add pepper flakes (optional) and slat and pepper to taste and serve.