Grilled Greens Recipe

Wash and trim

Rinse the broccoli florets, mangetout and Tenderstem under cold water. Trim tough ends from the Tenderstem (about 1/2 inch) and remove any strings from mangetout if present. Cut larger broccoli florets into uniform bite-size pieces so everything cooks evenly.

Pat the vegetables dry with a clean kitchen towel or paper towels — dry surfaces will char better on the grill.

In a medium bowl whisk together olive oil, soy sauce, lemon juice, minced garlic, honey (or maple), smoked paprika, red pepper flakes, sea salt and black pepper until well combined.

Place the vegetables in a large bowl or shallow dish. Pour about two-thirds of the marinade over the vegetables and toss to coat evenly. Reserve the remaining marinade for basting/final drizzle. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Prepare a grill (gas or charcoal) for medium-high heat — aim for 400–450°F (200–230°C). If using a grill pan or cast-iron skillet on the stovetop, heat it over medium-high until smoking hot.

If any vegetables are likely to fall through the grate, place them in a grill basket or on a piece of foil with holes poked in it. Oil the grill grates or brush the vegetables lightly with oil to prevent sticking.

Arrange the broccoli florets and Tenderstem on the grill in a single layer. Place mangetout toward the end (they cook fastest). Grill for 3–5 minutes per side for broccoli and Tenderstem, until charred in spots and tender-crisp. Grill mangetout 1–2 minutes per side — they should develop light char and remain crisp.

During grilling, brush the vegetables once or twice with the reserved marinade for extra flavor and moisture. Avoid excessive basting to prevent flare-ups.

Transfer the grilled vegetables to a serving platter. Drizzle the remaining marinade (if any) or an extra teaspoon of olive oil over them. Squeeze lemon wedges over the vegetables to taste.

Sprinkle with toasted sesame seeds if using, adjust salt and pepper to taste, and serve immediately while hot and slightly smoky.