Grilled broccolini is an easy and nutritious side dish to add to the menu this summer. Broccolini is lightly seasoned, grilled until caramelized and tender, and finished with a squeeze of fresh lemon juice.
Grilling vegetables is a great way to add flavor to an otherwise uninspiring side dish. All you need is a little seasoning, oil, and a squeeze of fresh lemon juice to add tons of flavor to this broccolini.
Never had broccolini (also called broccoletti) before? It's similar to broccoli, but with longer stalks and smaller florets. It's easy to toss those long stalks directly on the grill without worrying about small pieces falling through the grill grates.
This grilled broccolini has a mild, bright flavor, making it perfect for pairing with any main course. Serve grilled broccolini with your next grilled meal, like grilled lemon pepper chicken, grilled bison burgers, or grilled chicken tenders.
Ingredients and substitutions
- Broccolini - You may find broccolini labeled as broccoletti or baby broccoli (although it's not actually a baby version of broccoli) at your local grocer. Broccolini can also be substituted with asparagus, since they would be grilled in the same way.
- Oil - I recommend using an oil with a high smoke point, since the broccolini is going on the grill. Vegetable oil, avocado oil, or peanut oil are great choices.
- Seasoning - Salt, pepper, and garlic powder add flavor to your broccolini. Feel free to use your favorite spice blend to add a unique flavor. Everyday seasoning or cajun seasoning are great options!
- Lemon juice - I highly recommend adding a squeeze of fresh lemon juice to your broccolini just before serving. This is optional, but adds a bright, fresh flavor that's perfect for summer.
What is broccolini?
Broccolini, also called broccoletti or baby broccoli, is a vegetable that looks similar to broccoli, but with longer stalks and smaller florets. It's actually a hybrid of broccoli and Chinese broccoli (gai lan), which is a leafy vegetable with thick stems.
When compared to broccoli, broccolini has a milder flavor, thinner and more tender stalks, and less tightly packed florets. It's often compared to asparagus, although the two are not related.
Every part of the broccolini is edible, from the stem to the leaves and the florets.
If you don't own a grill, this recipe can also be prepared in the oven. Preheat your oven to 425 degrees Fahrenheit, place your prepared broccolini onto a baking sheet, and roast for 10 to 15 minutes, depending on the thickness of your broccolini.
What to serve with broccolini
This grilled broccolini has a mild flavor that pairs well with just about any main course, like beef, chicken, or seafood. Here are a few ideas to get you started:
- Grilled chicken tenders
- Grilled bison burgers
- Pan-seared ribeye
- Honey garlic baked salmon
- Grilled lemon pepper chicken sandwiches
- 12 ounces broccolini
- 2 tablespoons vegetable oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ lemon
- Preheat grill to medium-high heat, about 375 to 400 degrees Fahrenheit. If needed, clean grill grates.
- Remove excess leaves from your broccolini as desired. If your broccolini has a variety of thick and thin stems, you may want to slice the thickest stems in half for even cooking.
- Place broccolini in a bowl, drizzle with oil, and season with garlic powder, salt, and pepper. Toss until evenly coated.
- Wipe grill grates lightly with oil. Using tongs, place broccolini stalks perpendicular across the grill grate. For thin broccolini, cook for 3 to 4 minutes, flipping halfway through. Thicker broccolini may need up to 6 to 8 minutes to cook through. Rely less on time and more on the look and feel of your vegetables to determine when they're done cooking. Grilling temperatures and conditions can vary greatly.
- Carefully remove broccolini from grill with tongs onto a serving plate. Squeeze lemon over broccolini and serve warm.
- Use an oil with a high smoke point to prevent burning on the grill. Avocado oil, vegetable oil, and peanut oil are great choices.
- Leftover broccolini will keep for 3 to 4 days in a tightly sealed container in the refrigerator.