Best 20 Grilled Broccoli Recipes

GRILLED BROCCOLI

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.

GRILLED BROCCOLI & CAULIFLOWER

Steps:

• In a large bowl, combine the broccoli, cauliflower and onion; spritz with butter-flavored spray. Sprinkle with the garlic salt, paprika and pepper; toss to coat. Place vegetables on a double thickness of heavy-duty foil (about 18x 12 in.); fold foil around vegetables and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.

EASY GRILLED BROCCOLI

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place broccoli florets in a large bowl. Drizzle olive oil over the broccoli and toss to coat. Add salt, pepper, and crushed red pepper and toss to coat again.
• Place broccoli in a grill basket and grill, turning occasionally, until tender-crisp, about 10 minutes.

CHEESY GRILLED BROCCOLI

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Toss broccoli, oil, pepper, garlic powder, and salt together in a bowl. Make sure broccoli is well coated.
• Grill broccoli, turning as needed, until lightly browned and fork-tender, 8 to 10 minutes. Transfer to a serving plate and top with Cheddar cheese and red pepper flakes.

GRILLED CHICKEN PASTA SALAD WITH CARAMELIZED ONION, BROCCOLI AND MANGO

Steps:

• Heat gas or charcoal grill. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
• Meanwhile, place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice until juice of chicken is clear when center of thickest part is cut (170°F). Cool slightly. Cut into 3/4-inch cubes.
• In 8-inch nonstick skillet, heat oil over medium-high heat. Stir in onion; cook uncovered 5 minutes, stirring occasionally.
• Reduce heat to medium-low. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onion is deep golden brown (onion will shrink during cooking). Cool slightly.
• In large bowl, combine pasta, chicken, caramelized onion and remaining ingredients; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors.

GRILLED CHICKEN AND BROCCOLI PESTO PANINI

Steps:

• For the pesto: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes.
• Bring a medium pot of salted water to a boil over medium-high heat. Add the broccoli and cook until tender, about 4 minutes. Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes. Remove from the ice bath and drain well. Transfer the broccoli to a food processor. Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped. With the machine running, gradually pour in the olive oil. Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano. Cover and set aside.
• For the sandwich: Preheat a grill pan over medium-high heat.
• Grill the bread until toasted and golden brown, about 2 minutes per side. Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil. Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side. Squeeze the lemon juice over the cooked chicken while it is still on the grill pan. Remove the chicken to a plate.
• To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread. Place 2 pieces of tomato on 4 of the slices. Top the tomatoes with the chicken cutlets and the remaining slices of bread. Cut each sandwich in half to serve.
• Cook's Note: The pesto makes more than enough for the sandwiches. It can be stored in the refrigerator in an airtight container for up to 4 days.

GRILLED BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil. Set up an ice bath nearby. Place half of the broccoli rabe into the boiling water and cook for 1 minute, then remove with tongs to the ice bath to stop cooking. Repeat with remaining broccoli rabe. Place broccoli rabe into a large colander to drain.
• Preheat an outdoor grill for medium-low heat, and lightly oil grate.
• Whisk together olive oil, lemon juice, crushed red pepper flakes, and salt in a small bowl. Toss drained broccoli rabe with oil mixture, then place onto hot grate.
• Grill, turning occasionally, until thick stems have softened, 8 to 10 minutes. Remove thinner leafy pieces as they become done to prevent burning. Remove to a serving platter.

SPICY HOISIN GRILLED BROCCOLI

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Toss broccoli, sesame oil, hoisin sauce, soy sauce, chili oil, garlic powder, and crushed red pepper together in a bowl. Make sure broccoli is well coated.
• Add broccoli to a grilling skillet and cook, turning as needed, until lightly browned and fork-tender, about 15 minutes.

SPICY GRILLED BROCCOLI

Steps:

• Cut each broccoli bunch into 6 pieces. In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until crisp-tender. , In a large bowl, whisk marinade ingredients until blended. Add broccoli; gently toss to coat. Let stand, covered, 15 minutes., Drain broccoli, reserving marinade. Grill broccoli, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until broccoli is tender, turning once. If desired, serve with reserved marinade.

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.

SPICY GRILLED BROCCOLI

Steps:

• Whisk together vegetable oil, soy sauce, gochujang, honey, lime juice, soy sauce, and red pepper flakes in a bowl for the sauce.
• Preheat an outdoor grill for low heat and lightly oil the grate.
• Place broccoli steaks onto hot grill, cover, and cook for 2 minutes. Flip and cook for another 2 minutes.
• Flip broccoli steaks again and generously brush on sauce, making sure to coat the stems very well. Cook for 5 to 7 minutes. Flip and brush generously with sauce and cook until stems are still firm, but cooked through, an additional 5 to 7 minutes.

GRILLED BROCCOLI RABE

Steps:

• Immerse the broccoli rabe in water and let soak for 10 minutes.
• Preheat a grill to medium.
• Remove the broccoli rabe from the water but DO NOT shake off the excess. Toss with some olive oil, salt and crushed red pepper and lay in an even single layer on the grill. Cook until the rabe starts to lightly char and become tender, 3 to 4 minutes per side. If it starts to char a little too quickly, drizzle or spray a few drops of water on it.
• Serve hot or at room temperature.

GRILLED BROCCOLI FLATBREAD PIZZAS

Steps:

• Heat a grill or grill pan to medium; clean and lightly oil hot grill. Brush broccoli halves with oil and season with salt and pepper. Grill, covered, until lightly charred and tender, 4 to 5 minutes per side. Transfer to a cutting board, cut into florets, and discard stalks.
• Working in batches if necessary, grill naan until undersides begin to char, 1 to 2 minutes. Flip and immediately top with mozzarella, broccoli, Parmesan, and red-pepper flakes if using. Season with salt and pepper, cover, and cook until cheese melts, 3 to 5 minutes. Top with basil and serve.

CHALLENGE: GRILLED CHICKEN WITH BROCCOLI RABE AND SAUSAGE

Steps:

• In a blender, combine 1 cup olive oil, basil, red pepper flakes and 2 cloves garlic. Puree until blended and thick. Pour into a shallow baking dish and add the chicken. Toss to coat and marinate the chicken while finishing the dish.
• Bring a large pot of water to a boil. Preheat a grill or grill pan to medium heat.
• Meanwhile, heat a large skillet. Crush 3 garlic cloves and set aside. Heat 1 cup olive oil in the skillet. Add the garlic and cook until golden. Remove sausage from casings and add to the skillet. Saute the sausage until browned.
• In the boiling water, blanch the broccoli rabe until just soft but still crunchy. Transfer rabe to a bowl of ice water. Remove from water, drain on paper towel-lined plate and set aside.
• Grill the chicken until cooked through and juices run clear.
• To the browned sausage, add the mushrooms and saute until mushrooms start getting soft. Add the rabe, the chicken stock and a pinch of red pepper flakes and season with salt and pepper.
• Slice the bread and lay out on a serving plate. Spoon some of the broccoli rabe/sausage mixture over top, then cover each with 1 chicken breast and 1 thigh. Top with arugula, tomatoes and sliced provolone cheese. Then drizzle some of the broccoli rabe sauce over top, to wilt the arugula, and serve immediately.

SIMPLE GRILLED CAESAR BROCCOLI

Steps:

• Preheat an outdoor grill for low heat, 275 to 325 degrees F (135 to 163 degrees C) and lightly oil the grate.
• Cut broccoli into the smallest size pieces that will not fall through the grill grates. Place broccoli in a bowl and pour dressing and Parmesan cheese on top. Toss by hand until broccoli is thoroughly coated.
• Cook on the preheated grill, quickly tending to any flare-ups to avoid charred broccoli, until lightly browned, 8 to 10 minutes per side.

GRILLED BROCCOLI--MY KIDS BEG FOR BROCCOLI

Steps:

• Place broccoli and salad dressing in a large resealable plastic bag, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours, turning bag occasionally.
• Preheat an outdoor grill for high heat and lightly oil the grate. Drain broccoli.
• Grill broccoli on preheated grill until vegetables are tender and browned, turning occasionally, 5 to 7 minutes.

SPENSER'S GRILLED BROCCOLI

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Add the broccoli and blanch until it turns bright green, then remove to a large bowl of ice water to shock and to stop the cooking. Drain the broccoli and dry well with paper towels. Put the broccoli into a large resealable plastic bag.
• Whisk the olive oil, red pepper flakes, Neely's Dry Rub, white wine vinegar, salt, pepper, and garlic together in a small bowl. Pour over the broccoli and seal the bag. Let marinate for 30 minutes.
• Preheat the grill to medium heat.
• Remove the broccoli from the bag, letting the excess marinade drip off. Put on the grill and cook until lightly browned and fork tender, about 4 minutes. Transfer the broccoli from the grill to a serving platter and serve.

FARFALLE SALAD WITH GRILLED SHRIMP AND BROCCOLI

Steps:

• Prepare grill.
• In a bowl toss shrimp with salt to taste. Thread shrimp on metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side. (Alternatively, shrimp may be cooked without skewers in a hot well-seasoned ridged grill pan over high heat.)
• In a 6-quart kettle bring 5 quarts salted water to a boil and cook broccoli until crisp-tender, about 5 minutes. Transfer broccoli with a slotted spoon to a colander and rinse under cold water to stop cooking. Drain broccoli well and transfer to a bowl.
• In same kettle of salted boiling water cook farfalle until just tender and drain in colander, rinsing under cold water to stop cooking.
• In a large bowl stir together tomatoes with reserved juice, vinegar, garlic paste, sugar, thyme, and parsley. Add farfalle, broccoli, shrimp, pepper, and salt to taste and toss to coat. Just before serving add oil to salad and toss to coat. Salad may be made 2 hours ahead and chilled, covered.

GRILLED BROCCOLI RABE AND RADICCHIO WITH PANCETTA DRESSING TOPPED WITH A SOFT-COOKED EGG

Steps:

• 1. Heat the oven to 325°F. Lightly oil and salt the day-old bread and bake until golden brown, about 10 minutes. Let cool, tear into pieces, and process in the food processor until finely ground; set aside.
• 2. In a medium skillet, heat the pancetta and cook over medium-high heat for 5 minutes until lightly golden brown. Drain on a paper towel-lined plate. In a medium bowl, mix the vinegar, mustard seeds, red pepper flakes, sugar, and thyme. Whisk in the melted butter and add the red onions, fennel, and pancetta. Set the pancetta vinaigrette aside.
• 3. In a large bowl, toss the broccoli rabe with the radicchio leaves, oil, and garlic; add salt to taste. Heat a grill or grill pan until hot but not smoking. Put the greens (in batches) on the grill for 30 seconds, turning them over frequently until just wilted; transfer to a large bowl. Continue until all of the broccoli rabe and radicchio are grilled and toss them with 4 tablespoons of the pancetta vinaigrette.
• 4. Bring a medium pot of water to a boil over medium-high heat and use a slotted spoon to lower the eggs into the water. Adjust the heat to maintain a simmer and cook the eggs for 5 minutes. Fill a medium bowl with ice and water, then remove the cooked eggs from the pan into the ice water bath. When the eggs are cool enough to handle, gently crack the shell all over, start to peel, and intermittently submerge in the ice bath (if they're a bit too hot) and continue to peel.
• 5. To serve, portion the grilled broccoli rabe and radicchio onto 4 serving plates, mounding it in the center of each plate. Put 5 Parmigiano shavings on top of the greens, then set one whole soft-cooked egg on top. Drizzle the remaining vinaigrette on top of the egg and around the plate and top generously with the breadcrumbs.

GRILLED BROCCOLI OVER BLUE CHEESE DRESSING

Steps:

• Make the blue cheese dressing: Place heavy cream, 1 1/4 ounces blue cheese, brown sugar, salt, and red-pepper flakes in a medium saucepan; cook over medium-high heat, stirring, until blue cheese is melted. Remove from heat and fold in sour cream and remaining 1/2 cup crumbled blue cheese; set aside.
• Make the Rice Krispies topping: In a medium skillet, heat butter and vinaigrette over medium heat until butter is melted. Add crisp rice cereal and toss to coat; cook until cereal is lightly toasted and fragrant. Remove from heat and set aside.
• Make the grilled broccoli: Preheat a grill pan over medium-high heat. Place broccoli in a large bowl; add vinaigrette and toss to coat. Place broccoli on grill and cook, turning, until broccoli is charred.
• Meanwhile, heat 1/3 cup blue cheese dressing over medium-low heat until warmed through, reserving any remaining for another use. Spread heated blue-cheese dressing on a serving plate; top with grilled broccoli. Sprinkle Rice Krispies topping over broccoli and serve.