Best 4 Lemony Grilled Broccoli Recipes

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**Grilled Broccoli with Zesty Lemon Flavor: A Symphony of Roasted Goodness**

Savor the tantalizing flavors of grilled broccoli, perfectly charred and infused with a burst of lemon zest. This delightful dish is not only a culinary delight but also a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. Indulge in the classic grilled broccoli recipe, where simple seasonings and a squeeze of lemon juice create a harmonious balance of flavors. For a zesty twist, try the lemon-herb grilled broccoli, where aromatic herbs like thyme, rosemary, and basil dance on your taste buds. If you crave a smoky kick, the lemon-chipotle grilled broccoli is sure to satisfy, with its blend of smoky chipotle peppers and tangy lemon. And for a refreshing surprise, the lemon-feta grilled broccoli combines the tang of lemon with the creamy richness of feta cheese, creating a burst of contrasting flavors. Each recipe is carefully crafted to deliver a unique taste experience, ensuring that grilled broccoli never becomes monotonous.

Here are our top 4 tried and tested recipes!

GRILLED LEMON BROCCOLINI



Grilled Lemon Broccolini image

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

2 tablespoons olive oil
1 medium lemon, juiced
½ teaspoon salt
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 pound broccolini
¼ cup finely shredded Asiago cheese

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

GRILLED BROCCOLI



Grilled Broccoli image

I started using this grilled broccoli recipe in 1987 when I began cooking light. It's been a favorite side dish ever since. With its lemon and Parmesan flavors, it once took second place in a cooking contest. -Alice Nulle, Woodstock, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

6 cups fresh broccoli spears
2 tablespoons plus 1-1/2 teaspoons lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese
Optional: Grilled lemon slices and red pepper flakes

Steps:

  • Place broccoli in a large bowl. Combine lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes. , Toss broccoli; drain broccoli, discarding marinade. Place cheese in a small shallow bowl. Add broccoli, a few pieces at a time, toss to coat., Prepare grill for indirect heat using a drip pan. Place broccoli over drip pan on an oiled grill rack. Grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with grilled lemon slices and red pepper flakes.

Nutrition Facts : Calories 107 calories, Fat 8g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 304mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

GRILLED BROCCOLI AND LEMON WITH CHILE AND GARLIC



Grilled Broccoli and Lemon With Chile and Garlic image

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

Salt
2 small or medium broccoli with stalks (about 1 ½ pounds/700 grams)
7 tablespoons/103 milliliters olive oil, plus more for grilling
1 large fresno chile, thinly sliced at an angle, seeds and all
6 garlic cloves, thinly sliced lengthways
5 to 6 anchovies packed in oil, drained
1 large lemon, cut into 8 thin rounds and seeded, the rest squeezed for 1 teaspoon juice
1 1/2 tablespoons flat-leaf parsley leaves, roughly chopped
Flaky sea salt, for serving

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.

EASY LEMON AND GARLIC BROCCOLI



Easy Lemon and Garlic Broccoli image

This is an easy recipe for a delicious broccoli side that takes just a few minutes to make.

Provided by Upagainstawall

Categories     Side Dish     Vegetables     Broccoli

Time 20m

Yield 4

Number Of Ingredients 8

1 pound broccoli, separated into florets
2 teaspoons fresh lemon juice
2 tablespoons water
3 tablespoons butter
2 cloves garlic, minced
1 pinch salt
2 teaspoons lemon juice
1 teaspoon ground black pepper

Steps:

  • Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
  • While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 8.8 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 99.6 mg, Sugar 2.1 g

Tips:

  • Choose the right broccoli: Select firm, deep green broccoli crowns with tightly closed florets. Avoid crowns with yellowing or wilting florets.
  • Prepare the broccoli properly: Cut the broccoli into 1-inch florets and remove any tough stems. Rinse the broccoli florets thoroughly under cold water.
  • Marinate the broccoli: To enhance the flavor of the broccoli, marinate it in a mixture of olive oil, lemon juice, garlic, salt, and pepper for at least 30 minutes before grilling.
  • Grill the broccoli over medium-high heat: This will help to caramelize the florets and give them a slightly charred flavor.
  • Keep an eye on the broccoli while grilling: Broccoli can burn easily, so be sure to flip the florets regularly to ensure even cooking.
  • Serve the broccoli immediately: Grilled broccoli is best served hot off the grill. You can drizzle it with additional lemon juice, olive oil, or grated Parmesan cheese before serving.

Conclusion:

Lemony grilled broccoli is a delicious and healthy side dish that can be enjoyed as part of a main meal or as a snack. It is a great way to get your daily dose of vegetables and is also a good source of vitamins and minerals. The lemon and garlic marinade adds a bright and flavorful touch to the broccoli, while the grilling process gives it a slightly charred and smoky flavor. Whether you are a seasoned griller or a beginner, this recipe is sure to be a hit.

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