Broccolini tossed with olive oil, salt and pepper, and then gently charred on the grill. Finished with grilled lemon and shaved Parmesan – this simple side dish takes minutes to prepare and elevates any meal.
The high heat of the grill transforms broccolini’s florets into tender-crisp perfection, while a touch of char adds a smoky depth of flavor. A squeeze of charred lemon brightens things up, and a sprinkle of Parmesan cheese brings a touch of nutty richness. This recipe is a weeknight lifesaver – throw it on the grill while your main dish rests, and enjoy a restaurant-worthy side dish in under 10 minutes.
Love broccolini? Be sure to check out the simple sauteed broccolini recipe.
The key to the best-grilled broccolini is to coat it with plenty of olive oil and keep the crowns furthest from the direct flame so they don’t char too much before the stems are perfectly tender. Use plenty of salt and a drizzle of the grilled lemon for some bright acidity that perfectly complements the flavors.
Whether it’s a side for grilled meats or tossed with some fresh tagliatelle pasta with plenty of butter and Parm, broccolini gets the job done.
Ingredients You’ll Need
- Broccolini
- Red pepper flakes – for as much or as little heat as you prefer. I will also use some freshly ground black pepper.
- Olive oil – a little before grilling and a drizzle after.
- Parmesan cheese – shaved with a vegetable peeler right over the grilled broccolini.
- Lemon – halved and grilled right alongside the broccolini for an even deeper lemon flavor.
Jump to the full recipe card for quantities and specifics.
Equipment
Optional Add-ins
- Garlic – chopped garlic will usually burn or fall off on the grill; use a little garlic powder instead.
- Lemon zest – if you are already using a lemon, you can zest it before grilling, and sprinkle a little on after it comes off the grill for a fresh flavor.
- Breadcrumbs – sprinkle on some garlic-panko breadcrumbs for an extra crunch.
How to Grill Broccolini
- Preheat your grill to medium heat with a two-zone setup (see photo below). Toss the broccolini with olive oil and some salt and pepper, then place on the grill with the stems over the direct heat and the crowns off the heat so they don’t char. Put the lemon half over indirect heat, too.
- Turn it every few minutes with tongs until they are tender and evenly cooked, about 6 to 8 minutes, depending on the size.
- Remove from the grill and place on a serving platter. Drizzle on a little more olive oil, and season again with salt, a squeeze of grilled lemon juice and a sprinkle of shaved Parmesan cheese.
Tips for Perfect Broccolini Every Time
- Keeping Broccolini Fresh: The best way to store broccolini when you bring it home is to slice off 1/4″ of the bottom of the stem and place it upright in water to keep it crisp and fresh for a lot longer in the refrigerator.
- Revive Wilted Broccolini: Trim 1/4″ off the stems and soak in ice water for 30 minutes for a refresh.
- Even Cooking: For thicker stems, halve or quarter them to match the size of thinner ones for even cooking.
- Double Season: Season generously before grilling, and lightly again afterward to replace any lost seasoning.
- Control the Char: Keep florets away from direct heat to prevent burning. Charring is optional, so adjust placement based on your preference (smoky depth vs. avoiding char).
- Parmesan Perfection: Use a peeler for large Parmesan curls that add a more satisfying texture than pre-grated cheese.
- Bonus Protein Option: Turn this side into a meal! Top your grilled broccolini with a fried, scrambled, or sous vide poached egg for added protein and flavor.
Tip: Use your tongs as a lemon squeezer to get every last drop of juice out of those grilled lemons. You could also make a grilled lemon vinaigrette with the juice.
Grilled Broccolini
Ingredients
- 1 bunch broccolini (ends trimmed)
- 1 Tbsp olive oil
- 1 tsp Diamond kosher salt
- 1/4 tsp red pepper flakes (optional)
- 1 lemon, halved
- 2 Tbsp shaved Parmesan cheese
Instructions
- Prep & Heat: Preheat your grill to medium heat. If possible, set up a two-zone setup.
- Season the Broccolini: Toss broccolini on a sheet pan with olive oil, salt, and red pepper flakes (optional). Use tongs or your hands to toss and coat evenly.
- Grill Strategically: Place broccolini on the grill with stalks over the direct heat and the crowns of the broccolini on the cooler side. Place the lemon halves furthest from the heat on the grill
- Cook to Tender-Crisp: Grill for 6-8 minutes, turning occasionally with tongs, until tender-crisp.
- Flavor Boost: Remove broccolini from the grill and transfer to a platter. Drizzle with fresh lemon juice, sprinkle with Parmesan cheese, and a touch of flaky salt (optional). Add more red pepper flakes for an extra kick (optional).
- Serve & Enjoy! Serve immediately for the best texture, but it's also delicious cold.
Notes
- Even Cooking: For thicker stems, halve or quarter them to match the size of thinner ones for even cooking.
- Char Control: Keep crowns away from direct heat to prevent burning. Adjust placement for your desired char level (smoky depth vs. no char).
- Garlic Option: Want garlic flavor? Toss with minced garlic (burns easily) before grilling, or use garlic powder.
- Hydrate Wilted Broccolini: Cut off the dry ends and soak in ice water for 30 minutes to revive the wilted broccolini.
- Fresher Broccolini: Store uncooked broccolini in a few inches of water (like flowers!) for longer freshness.
- Parmesan Perfection: Use a peeler for large Parmesan curls for a more satisfying texture than pre-grated cheese.