Grilled Broccoli
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons tamari or soy sauce
- 3tablespoons balsamic vinegar
- 1tablespoon extra-virgin olive oil, plus more for drizzling
- 1head broccoli, approximately 2 pounds, cored and cut into 1-inch florets
- Kosher salt, to taste
- 1tablespoon finely chopped fresh parsley
- Flaky sea salt (optional)
Nutritional analysis per serving (4 servings)
99 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 5 grams protein; 712 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Build a fire in your grill, leaving about ⅓ of grill free of coals, or set a gas grill to high.
- Step 2
In a large bowl, whisk together the tamari or soy sauce with the vinegar. Add the olive oil while whisking vigorously. Add the broccoli and toss to coat. Sprinkle lightly with kosher salt.
- Step 3
Place a grill basket on the grill and add the broccoli to it. Grill, tossing frequently, until the florets are crisp at the edges and tender within, with just a little bit of bite to them, approximately 10 to 12 minutes. If you don’t have a grill basket, lay the florets out on the grill in a single level and use tongs to turn them often. More work, same result.
- Step 4
Transfer the cooked broccoli to a platter, drizzle with olive oil, sprinkle with parsley and, if using, a pinch or two of flaky sea salt.
Private Notes
Comments
Could you make in a broiler? (side note - I always find it funny that the Times has so many grill recipes, when so few apartment-dwelling New Yorkers have grills! It would be nice if on each grill recipe they gave the alternate directions for oven, stovetop, or broiler.)
Without the grilling basket/pan, I've always taken whole broccoli heads and split them several times lengthwise sort of into spears. Cut the broccoli head in half from the stem. Then quarters and eighths, trying to split so each piece is about the same size and each has a good piece of stem and floret.
This leaves two flat side for grillmarks and they're too big to fall through so easy to turn. Presentation of two "wedges" is nicer than a pile of florets, too.
The key is to think of the broiler as an upside down grill. Treat it the same way (high heat on grill means rack close to broiler, and the farther away the lower the temp). Biggest problem is constantly opening the oven to toss the pieces so they don't burn, but the same principles apply.
It's GREAT to find wonderfully more creative & tasty GRILLED VEG recipes! The grill's on already...why not use it for veg? MUCH BETTER than also using the oven or stove to make more mess to clean...plus, easy make-ahead factor is nice. I usually put my grill baskets on while it is heating up/burning off. It's ready to go & super hot & better browning w/out wilting so much...I'll do the broccoli (or green beans/snap peas/mixed veg) FIRST...don't mind cool grilled vegetables...YUMMMMMMY!
Before grilling and into the "sauce" I added in 1 1/2 minced garlic, 1/2 large onion sliced into 1/2 inch slivers, 1 Tbls coarse grain Dijon mustard, ground black pepper, and ground chili flakes. A splash of white wine loosened it up a bit to toss with the cut broccoli. I drizzled on and tossed a bit more avocado oil to coat before adding to the grill pans.
This was delicious- I made per recipe. I agree with other reviewers about partially cooking broccoli first so was less crunchy but otherwise will go into my dinner rotation.
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