Best 5 Grilled Lemon Broccolini Recipes
**Grilled Lemon Broccolini: A Healthy and Flavorful Side Dish**
If you're looking for a healthy and flavorful side dish that's easy to make, grilled lemon broccolini is the perfect choice. This simple recipe uses fresh broccolini, lemon, garlic, and olive oil to create a dish that's packed with flavor. Whether you're serving it as a side dish for grilled chicken or fish, or as a light lunch or dinner, grilled lemon broccolini is sure to please. This recipe also includes variations for roasting and air frying broccolini, making it a versatile dish that can be enjoyed all year round. With its bright citrus flavor and tender-crisp texture, grilled lemon broccolini is a delicious and nutritious addition to any meal.
GRILLED BROCCOLINI
Provided by Patrick and Gina Neely : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the grill to medium-high heat.
- Toss the broccolini, olive oil, pinch of red pepper flakes, salt and pepper, to taste, together on a sheet tray. Place the broccolini on the hot grill and cook, while turning, until tender and slightly charred, 7 to 8 minutes. Place on a platter and add a squeeze of lemon and shaved Parmesan.
ROASTED BROCCOLINI AND LEMON WITH PARMESAN
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
- Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
- Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams
GRILLED LEMON BROCCOLINI
Broccolini's mild sweetness paired with tangy lemon juice make this easy grilled recipe one you'll keep coming back to. Broccolini doesn't take long to grill and is best eaten with the stems slightly crispy and the florets with a slight char. For extra smoky flavor, used smoked salt.
Provided by France C
Categories Side Dish Vegetables Broccoli
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk oil, lemon juice, salt, garlic powder, and black pepper together in a small bowl. Trim about 1/4 inch off the bottoms of the broccolini and remove any leaves.
- Brush broccolini with some of the oil mixture. Place on the grate and grill for 7 to 9 minutes, turning every 2 to 3 minutes, brushing on more oil mixture. Remove to a platter and sprinkle with Asiago cheese.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 11 g, Cholesterol 6 mg, Fat 8.8 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 2.1 g, Sodium 407 mg, Sugar 2.8 g
LEMONY GRILLED BROCCOLI
Steps:
- Trim 1 bunch broccoli; peel the stems and quarter the bunch lengthwise. Toss with olive oil; season with salt and pepper. Grill until charred and tender, 2 to 3 minutes per side. Whisk 3 tablespoons olive oil, the zest and juice of 1 lemon, 1 tablespoon each grated pecorino and water and 1 teaspoon dijon mustard; season with salt and pepper and drizzle over the broccoli. Top with shaved pecorino.
GRILLED BROCCOLI AND LEMON WITH CHILE AND GARLIC
Alongside piles of roasted eggplant, the charred broccoli salad has become somewhat of a mascot on the salad display at Ottolenghi restaurants and delis throughout London. So much so, in fact, that it can't be removed from the menu, let alone tampered with. But here, the favorite is played with: Charred lemons and anchovies, savory with umami, add sourness and funk. Serve this alongside your protein of choice, or as part of an al fresco spread.
Provided by Yotam Ottolenghi
Categories salads and dressings, vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large saucepan of well-salted water to a boil over medium-high. Keep a large bowl of ice water next to it. Meanwhile, trim the broccoli so 2 inches/5 centimeters of stalk remain attached. Cut the broccoli in half lengthwise, then cut each half lengthwise again to give you 4 wedges per head.
- Blanch the broccoli by adding it to the boiling water and cooking for 3½ minutes, until softened. The stalks should retain a nice bite. Use a pair of tongs to remove the wedges and plunge them straight into the ice water to stop them from cooking further. Once completely cool, drain and dry them well, then place in a large bowl.
- Meanwhile, add 6 tablespoons/89 milliliters of oil, the chiles and garlic to a small frying pan and place it over medium heat. Cook for 7 to 10 minutes, stirring occasionally, until the garlic is golden and the chiles start to become transparent. Use a slotted spoon to transfer the solids to a plate lined with paper towels and set aside to cool and crisp further.
- Add the anchovies to the pan and place over low heat. Cook gently, stirring occasionally, for 10 minutes, until an anchovy is soft enough to be easily squashed with the back of a spoon. Set aside to cool completely.
- Place a large, well-greased grill pan over high heat and ventilate your kitchen well. (See Tip for outdoor grilling.) Toss the broccoli gently with 1½ teaspoons olive oil. Once the pan is very hot, grill the broccoli in 2 batches, turning so that all the flat sides have nice grill marks, 6 to 8 minutes per batch. Transfer to a tray to cool down. Grill the lemon rounds for 1½ minutes per side, until nicely charred, then transfer to a chopping board. When cool enough to handle, finely chop the lemon (skin and all) and transfer to a small bowl along with the lemon juice, parsley and remaining 1½ teaspoons olive oil. Mix well and set aside.
- Once the broccoli has cooled, top with the anchovy oil mixture and toss gently to combine. Arrange on a large serving platter and top evenly with the charred lemon mixture. Lastly, sprinkle over the fried chile and garlic and the flaked salt.
Tips:
- Choose tender broccolini: Look for broccolini with bright green florets and crisp stems. Avoid any that are wilted or have yellowing leaves.
- Trim the broccolini: Cut off the tough ends of the broccolini stems. You can also remove any leaves that are starting to wilt.
- Marinate the broccolini: Marinating the broccolini in a mixture of olive oil, lemon juice, garlic, and herbs will help to infuse it with flavor. You can marinate the broccolini for as little as 30 minutes or up to overnight.
- Grill the broccolini over medium heat: This will help to prevent the broccolini from burning. Cook the broccolini for 5-7 minutes per side, or until it is tender and slightly charred.
- Serve the broccolini immediately: Broccolini is best served hot off the grill. You can garnish it with additional lemon zest, Parmesan cheese, or red pepper flakes.
Conclusion:
Grilled lemon broccolini is a simple but flavorful side dish that is perfect for any occasion. It is easy to make and can be grilled in just a few minutes. The broccolini is tender and slightly charred, with a bright lemon flavor. This dish is sure to be a hit with your family and friends.
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