Charred Broccolini

Broccolini gets a quick blanch, then a hot, fast char over direct grill heat until the leaves crisp and the stalks stay tender-crisp. Finished with lemon, chili flakes, and shaved parmesan, it's a fast, vibrant side that holds its own against any grilled main.

By YumYum Editorial · BBQ & Grilling

Prep: 10 min · Cook: 10 min · Total: 20 min · Serves 4

Ingredients

• 2 bunches broccolini, ends trimmed
• 3 tbsp olive oil, divided
• 3 cloves garlic, thinly sliced
• 1/2 tsp red chili flakes
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 lemon, zested and juiced
• 1/4 cup shaved parmesan
• 2 tbsp toasted pine nuts

Instructions

1. Bring a large pot of salted water to a boil. Blanch the broccolini for 90 seconds, then plunge immediately into an ice bath to stop the cooking and lock in the green color.
2. Drain thoroughly and pat completely dry — excess water will cause steaming instead of charring on the grill.
3. Preheat the grill to high heat, around 450-500°F.
4. Toss the broccolini with 2 tbsp olive oil, garlic, chili flakes, salt, and pepper.
5. Grill directly over the flame, turning every 1-2 minutes, until deeply charred in spots and the stalks are tender, about 5-6 minutes total.
6. Transfer to a serving platter and immediately drizzle with the remaining 1 tbsp olive oil and fresh lemon juice.
7. Scatter lemon zest, shaved parmesan, and toasted pine nuts over the top while still warm so the cheese softens slightly.
8. Serve right away as a bright, smoky side dish.