Grilled Broccolini Recipe

Trim and dry

Rinse the broccolini under cold water. Trim about 1/4–1/2 inch off the stem ends if they are dry or woody. If stems are particularly thick, slice them lengthwise so thickness is more even. Pat the broccolini thoroughly dry with kitchen towels or a salad spinner—dry surfaces sear better.

Oil and season

Place the broccolini in a large bowl or on a rimmed baking sheet. Drizzle with 2 tbs olive oil and 1 tsp neutral oil (or use neutral oil only if grilling at very high heat). Sprinkle with 1 tsp coarse salt and 1 tsp freshly ground black pepper. Toss with your hands until each stalk is evenly coated.

Preheat grill or pan

Preheat a grill to medium-high (about 425–450°F / 220–230°C). If using a grill pan on the stovetop, heat it over medium-high heat until very hot. Lightly oil the grates or pan with the optional nonstick spray or a lightly oiled towel to prevent sticking.

Grill broccolini

Arrange broccolini perpendicular to the grill grates (so they don't fall through) or directly on the hot grill pan in a single layer. Grill undisturbed for 2–3 minutes to develop char, then flip and grill another 2–3 minutes until stems are tender-crisp and florets have char marks. Total grill time will be about 4–6 minutes depending on stalk thickness. If you prefer a softer stalk, close the grill lid for the last 1–2 minutes or move to a cooler part of the grill.

Lemon and seasoning finish

Remove broccolini from the grill and transfer to a serving platter. Immediately zest the lemon over the broccolini, then squeeze the juice of half the lemon (about 1–2 tbs) evenly over the stalks. Sprinkle 1 tsp red pepper flakes to taste and toss gently to combine.

Optional cheese

If using, shave or grate 2 tbs Parmesan over the hot broccolini so it melts slightly. Taste and adjust with additional salt, pepper, or lemon juice as needed.

Serve

Serve warm as a side dish. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated briefly on a hot pan or under a broiler for a minute to refresh char.

If using a stovetop grill pan, press down lightly with a spatula to ensure even contact for good sear marks. For indoor broiling: arrange broccolini on a sheet pan in a single layer and broil 4–6 inches from the heat source for 4–6 minutes, turning once midway, until charred and tender.