Grilled Greens Recipe

Trim and cut vegetables

Trim broccoli into bite-sized florets. Trim Tenderstem broccoli, cutting any thick stems in half lengthwise so pieces are uniform. Trim the ends of the mangetout and remove any string if present. Pat all vegetables dry with a clean towel or paper towel so the marinade adheres and they char properly.

Preheat grill or grill pan

Preheat a grill or heavy grill pan over medium-high heat (around 400–425°F / 200–220°C). If using an outdoor gas or charcoal grill, make sure grates are clean and lightly oiled to prevent sticking.

In a medium bowl, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon soy sauce, 1/2 teaspoon honey or maple syrup, grated garlic, smoked paprika, red pepper flakes, sea salt and black pepper until combined. Taste and adjust seasoning—marinade should be bright and slightly savory-sweet.

Add the prepared vegetables to the bowl and toss thoroughly to coat. Let sit at room temperature for 10 minutes while the grill finishes heating (do not marinate longer than 20–30 minutes, as citrus and salt can soften vegetables excessively).

Oil the grill grates or brush a little oil on the vegetables if you prefer. Arrange broccoli florets and Tenderstem on the hottest part of the grill in a single layer, cut side down where applicable. Place mangetout on a cooler zone or use a grill basket to prevent them from falling through.

Grill the broccoli and Tenderstem for 3–5 minutes per side, until charred at the edges and tender-crisp. Rotate as needed to get even char marks. Grill mangetout for 2–3 minutes, turning once, until they blister and develop light char but remain crisp.

Use tongs to move vegetables between hotter and cooler parts of the grill to prevent burning. Total grill time will be about 6–10 minutes depending on vegetable thickness and grill heat.

Transfer grilled vegetables to a serving platter while still hot. Immediately drizzle any remaining marinade lightly over the vegetables (discard any marinade that sat with raw vegetables if stored separately). Zest 1 teaspoon lemon over the warm vegetables and scatter toasted sesame seeds or chopped toasted almonds and chopped parsley or coriander.

Taste and adjust with a pinch more salt, a squeeze of lemon, or extra drizzle of olive oil if desired. Serve hot or warm as a side or as part of a vegetable plate.