This grilled broccoli recipe is full of fresh, bright flavor, and it's incredibly easy to prepare! I make this grilled broccoli on an indoor contact grill, such as the George Foreman grill (compare prices), but you can certainly use a grill pan (I recommend a cast iron grill pan) for this recipe. You will just need to extend the cooking time, and turn the broccoli over periodically throughout the cooking so that it brons evenly. You could also try this on an outdoor grill -- just make sure the florets are big enough so they don't fall thorugh the grates, or use a mesh outdoor grill grate to keep all those little pieces on top of the grill and hot in the fire! This grilled broccoli pairs well with so many dinners, but we love it most with teriyaki chicken and beef skewers or a simple lemon garlic roasted turkey breast and creamy mashed potatoes.
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Edited by Katie Workman.
- 4 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder, or finely minced garlic
- Freshly ground black pepper, to taste
- 5 to 6 cups broccoli florets
- 1/2 cup grated Parmesan cheese
- Sea salt, to taste
- Place 3 tablespoons of the olive oil in a large mixing bowl. Add the lemon juice, garlic powder and pepper. Whisk until combined.
- Add the broccoli to the marinade, tossing with your hands to coat well. Let stand at room temperature for 15 to 20 minutes. Just before cooking, drizzle the remaining tablespoon of olive oil over the broccoli, and toss to coat well.
- Preheat your indoor contact grill. Or, if using a grill pan, preheat over medium-high heat.
- Grill the broccoli until tender when pierced with a fork, about 10 minutes, if using a contact grill, or 15 to 20 minutes if using a cast iron pan or grill. Turn it as it browns so that all of the sides get caramelized. Transfer the broccoli to a serving bowl. Sprinkle with most of the Parmesan cheese, and season with salt to taste. Toss, give another sprinkle of Parmesan on the top, and serve immediately.
Did You Know?
Broccoli is a member of the cabbage family -- and that the stems (especially once they are peeled_ are just as much edible as the florets?
The word broccoli comes from the Italian word broccolo, which translates to "the flowering crest of a cabbage". Besides being grilled, it can be steamed, roasted, sauteed, stir-fried, and also eaten raw.
Broccoli is high in vitamin C (30 mg per serving!) and fiber, and contains nutrients that have been identified as helpful in warding off cancer. While you can boil broccoli however, studies have shown that this reduces the cancer-fighting properties.
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