Easy Grilled Broccolini

Seasoned with olive oil and garlic, grilled broccolini is an easy and delicious side dish you can make in 10 minutes.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 169kcal

1 bunch broccolini 8 ounces
2 tablespoons olive oil or avocado oil
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder

Heat a dual-contact electric grill, a grill pan, or an outdoor grill to medium-high heat.
Meanwhile, on a large platter, drizzle the broccolini with olive oil and sprinkle it with kosher salt, black pepper, and garlic powder.
Use your hands to toss everything together until the broccolini is well-coated.
Grill the broccolini, turning it often, until the stalks are tender-crisp and the tops are browned and caramelized. How long you'll need to grill depends on the thickness of the stems. For thicker ones, it should take about 8 minutes. For thinner ones like the ones shown here, 3-4 minutes is all it takes.
You can top the cooked broccolini with red pepper flakes and/or grated parmesan before serving.

You don't want your grill too hot because then the broccolini will burn before it has a chance to become tender.
I prefer garlic powder (or garlic granules) to minced fresh garlic in this recipe. The powder better coats the broccolini and doesn't burn as easily as fresh garlic.
The entire vegetable is edible. You can eat the stems, florets, and leaves. However, for thicker-stem broccolini, trim off the very bottom of the stems if they're tough.
How long you'll need to grill depends on the thickness of the stems. For thicker ones, it should take about 8 minutes. For thinner ones, 3-4 minutes is all it takes. The photo below shows the difference in thickness you can expect when shopping for broccolini.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven. You can also enjoy them cold, antipasti-style.