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Grilled Broccoli with Lemon-Garlic Char

Grilled broccoli with charred florets and crispy edges, seasoned with zesty lemon-garlic and grilled until tender. Blanch first for a quick grill time, then finish with Parmesan and optional red pepper flakes for bold flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Broccoli
  • 2 large heads broccoli Cut into large florets.
Lemon-garlic seasoning
  • 3 tbsp olive oil
  • 4 cloves garlic Minced.
  • 1 lemon zest Zest of 1 lemon.
  • 2 tbsp lemon juice Juice from the lemon.
  • 1 salt and pepper To taste.
  • 0.25 tsp red pepper flakes (optional) Use to taste.
For serving
  • 0.25 cup parmesan cheese Sprinkle to serve.

Equipment

  • 1 sheet pan

Method
 

Blanch and prep
  1. Bring a pot of water to a rolling boil and blanch the broccoli florets for 2 minutes. Visual cue: the florets turn bright green and become slightly tender.
  2. Drain the broccoli well and spread it out on a sheet pan to cool slightly. Visual cue: no standing water on the florets, so seasoning will cling.
Season
  1. In a large bowl, toss broccoli with olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper. Visual cue: florets look evenly glossy from the oil and seasoning.
Grill
  1. Grill the broccoli over medium-high heat for 4-5 minutes, until charred and starting to soften. Visual cue: blackened char marks appear on the edges.
  2. Flip and grill for another 4-5 minutes, until tender and well charred. Visual cue: florets are fork-tender with crisp, caramelized tips.
Serve
  1. Transfer charred broccoli to a serving platter and sprinkle with red pepper flakes and Parmesan cheese if desired. Visual cue: specks of cheese melt slightly from the heat and red flakes look toasted.

Notes

For the best char, start grilling only after the broccoli is well drained (wet florets steam instead of charring). Refrigerate leftovers in a sealed container for up to 3 days; reheat on a hot grill pan or skillet until warmed through. Freezing is not recommended because the florets soften. Dietary swap: use nutritional yeast in place of Parmesan for a dairy-free, umami topping.