Grilled Broccolini Recipe

Trim and dry

Rinse 1 lb broccolini under cold water. Trim the bottom 1/2 inch of each stem and remove any ragged or tough parts. Pat the broccolini thoroughly dry with clean kitchen towels or paper towels — excess moisture prevents good searing.

Toss with oil and seasoning

Place the broccolini in a large bowl or on a rimmed sheet tray. Drizzle with 2 tbsp extra-virgin olive oil, then sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper evenly. Toss or turn the stems with your hands to coat every piece lightly and evenly.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan on the stovetop, heat the pan over medium-high until hot and lightly smoking. Oil the grill grates or grill pan lightly to prevent sticking.

Grill the broccolini

Arrange the broccolini perpendicular to the grill grates so stems don’t fall through. Grill for 3–4 minutes without moving to develop char lines, then use tongs to rotate and grill an additional 2–4 minutes until stems are tender-crisp and florets have charred edges. Total grilling time will be 5–8 minutes depending on stalk thickness and heat intensity.

Check doneness

Test a thicker stem by piercing with the tip of a knife or snapping one: it should be tender but still have slight bite. Adjust grill time if you prefer softer stalks — add 1–2 minutes as needed.

Transfer the grilled broccolini to a platter. While still hot, squeeze the juice of half a lemon (about 1/2 whole lemon) evenly over the broccolini to brighten flavors.

If using, sprinkle 1 tsp toasted sesame seeds and 1/4 tsp red pepper flakes over the top for texture and a touch of heat.

Taste and adjust seasoning; add a small pinch more salt or a drizzle of olive oil if desired. Serve immediately as a side dish.