Monday, January 24, 2011
Recipe: Grilled Broccoli
I LOVE vegetables :) But sometimes I get tired of eating "sauteed this" or "roasted that" and I want to do something a little bit different.
I recently discovered "Roasted Broccoli", and it is absolutely delicious, but it stinks up my house something aweful whenever I cook it. Enter Grilled Broccoli!
Grilled Broccoli tastes very similar to roasted broccoli, and it gets nice and crispy outside but soft inside, like roasted broccoli as well. The advantage is that the cooking is done outside, and my house doesn't smell like dirty socks for 3 hours after I'm done preparing it :)
I also like the fact that I can cook this alongside some steaks, chicken breasts, or turkey burgers on my grill, and not have to worry about monitoring both a grill and a stove simultaneously.
And Great News! This is yet another recipe that even Picky eaters will likely eat without complaints (Yes, I know this from experience . . . . )
Several Heads of broccoli cut into florets (but leave about 1 - 2 inches of stem intact)
EVOO (the amount will depend on how much broccoli you are using. I'd guesstimate about 1 Tb per full head of broccoli)
Freshly Minced Garlic (1 clove per head of broccoli)
Sea Salt to taste
Fresh Squeezed Lemon Juice (1/2 lemon per head of broccoli)
Toss Broccoli in a big bowl with EVOO, Sea Salt, and Minced Garlic. Mix well (toss for at least 2-3 minutes to make sure that all florets are coated w/ Olive Oil. The longer you toss, the better the end results will be!
Spread Broccoli out on a Grill Pan (I use disposable grill pans like the one pictured below. If you don't have a grill pan, you can cook without, but you'll want your stalks to be a little bit longer so that you don't have to worry about them falling through the grates)
Place Grill Pan with broccoli on Grill over low heat, and cook for about 5* minutes, or until underside begins to brown/crisp.
Using Thongs, flip each piece of broccoli over, and cook for another 2-3 minutes**
Remove from the Grill, Sprinkle with Lemon Juice, and Serve!
*If you like crisper (less cooked / al dente) broccoli, turn after about 3 minutes. I like my broccoli pretty "well done"
**You don't absolutely have to cook both sides if you're in a hurry - grilling just one side is fine - that side will just be a little crispier while the other side will be a bit softer.
Posted by Christie at 8:48 AM