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Grilled Broccoli

Grilled broccoli with charred, crispy-edged florets and a bright lemon-garlic seasoning. Blanching first helps the broccoli turn tender fast, then grilling adds the unmistakable char marks.
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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: 170
Ingredients Equipment Method Notes

Ingredients
  

Broccoli
  • 2 large heads broccoli Cut into large florets.
Lemon-garlic coating
  • 3 tbsp olive oil
  • 4 garlic, minced
  • 1 lemon zest Zest of 1 lemon.
  • 2 tbsp lemon juice Lemon juice from 1 lemon.
  • 0.5 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 0.5 tsp red pepper flakes Optional.
To serve
  • 0.25 cup Parmesan cheese For serving, optional/adjust to taste.

Equipment

  • 1 grill

Method
 

Blanch the broccoli
  1. Bring a pot of boiling water to a full boil, then blanch the broccoli florets for 2 minutes so they soften without fully cooking through.
  2. Drain the broccoli well right after blanching to prevent steaming and keep the edges ready to char.
Season
  1. Toss the drained broccoli with olive oil, minced garlic, lemon zest, lemon juice, salt, and black pepper until evenly coated.
  2. Let the seasoned broccoli sit for 2 minutes while the grill heats, so the flavors start to cling to the florets.
Grill
  1. Preheat the grill to medium-high heat and place broccoli on the grates, leaving space between florets.
  2. Grill for 4-5 minutes per side until charred and tender, turning once halfway through each side for even browning.
Serve
  1. Transfer charred broccoli to a serving platter.
  2. Sprinkle with red pepper flakes and Parmesan cheese if desired, then serve with lemon wedges if using.

Notes

Pro tip: blanching for exactly 2 minutes and draining well helps the florets cook tender on the grill without turning mushy. Refrigerate in an airtight container up to 3 days; reheat on a hot grill or in a skillet until warmed. Freezing isn’t recommended for best texture. For a dairy-light swap, skip the Parmesan or use a plant-based grated topping instead.