Grilled Broccoli

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The best way to grill broccoli is to leave the very delicious and healthy stems on and grill it in one flavor-packed piece! Serve with grilled lemons for the perfect grilled veggie side dish!

Make sure to make your very own Italian Seasoning for this recipe. Why not also try this Grilled Avocado & Pico de Gallo recipe alongside your grilled broccoli to help really pack the veggies in this summer?

Table of Contents
  1. Grilled Broccoli
  2. Grilled Broccoli Ingredients
  3. How To Make Grilled Broccoli
  4. Should You Eat The Stem Of The Broccoli?
  5. How To Grill Your Broccoli Indoors
  6. PIN THIS RECIPE to your DINNER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
  7. Grilled Broccoli Recipe
grilled broccoli on a white cutting board

Grilled Broccoli

Summer is the time to bring the grill out, clean off the cobwebs from winter, and make the most of being able to cook outside in the sun!

It is always so easy to stick with the popular BBQ dishes, burger patties, hot dogs, and corn on the cob. However, what is not always as easy is packing those all-important veggies into your summer dishes.

The good news is that with a few simple steps grilling healthy and delicious vegetables can be just as easy as throwing your family’s favorite burger patties on the grill.

So why not try this tasty, super healthy grilled broccoli recipe this summer for a side dish that the whole family will love?

grilled broccoli ingredients on a white board

Grilled Broccoli Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Broccoli heads, stems on

• Olive oil

• Lemon juice

• Minced garlic

• Italian Seasoning

• Lemons

grilled broccoli marinade

How To Make Grilled Broccoli

• Whisk together the marinade ingredients in a small bowl

• Using a vegetable peeler, trim the sides of the broccoli stem until you reach the pale green tender part underneath

• Trim the broccoli all the way up to the florets as far as you can go

• Cut each broccoli piece in half, down the middle of the stem and the head, until you have two halves that can lay flat on the grill and repeat with the other broccoli

• Place on a baking sheet and drizzle the marinade over each one, massaging it into each area evenly

• Let the broccoli marinate for an hour

• Preheat your grill to medium-high heat and oil the grate

• Grill the broccoli in a single layer, cut side down on the grill grates

• Close the grill lid and grill without disturbing until grill marks appear, around 4-5 minutes, and then flip to the other side to grill

• Flip again, then grill until tender-crisp

• Once grilled, place the lemons cut side down on the grill and grill until they are warmed and have blackened grill lines on them

• Remove and serve each piece with a grilled lemon wedge

grilled broccoli on a sheet pan

Should You Eat The Stem Of The Broccoli?

People often overlook broccoli’s stems, preferring to trim them off and just eat the florets, throwing the stalks away.

However, the broccoli stems contain all of the same nutrients and health benefits as the florets and can be just as delicious when prepared properly; there really is no reason to be wasting the stems of your broccoli.

In fact, my Dad goes so far as to say that the stems are his favorite part of the broccoli. He hates seeing them discarded at the edge of dinner plates and will proudly argue that they are just as much a part of the meal as the florets.

So, if broccoli stems are packed with nutrients and flavor, why do so many people cut them off or push them to the side of their plate?

A big part of why broccoli stems have such a hard time is their texture. The stems have a fibrous texture which, when cooked incorrectly, becomes stringy and can be unpleasant to eat. Of course, some people, like my Dad, enjoy the stringy texture finding it preferable to the break-apart texture of the florets.

If you are someone who has always disliked the texture of broccoli stems, why not try slicing them thinly before cooking? By slicing the stems into thin strips, the stringy texture is much less noticeable and gives the stems a more of a noodle feel in your mouth.

grilled broccoli on a white cutting board with lemons

How To Grill Your Broccoli Indoors

This grilled broccoli recipe is the perfect side dish for outdoor cooking days. But there is no reason that those who do not have an outside grill should miss out on this tasty method for cooking broccoli.

It is possible to recreate this recipe indoors with just a few tools. Firstly, you will want to get yourself a griddle pan; these are typically around the same price as a regular frying pan and, when cared for, will last years.

A griddle pan will help to recreate the grill lines that occur when cooking almost anything on an outdoor grill. While these lines are not an essential part of the recipe, they add that summer vibe to the food.

Next, you will want to coat your griddle pan in oil to prevent your broccoli from sticking. This is an excellent opportunity to add an extra layer of flavor to the dish by using oil like olive oil that imparts that Mediterranean tang to almost any dish.

The only downside to cooking this recipe indoors, other than not being out in the sunshine, is that the dish will lack the charred flavor that can only really be achieved with a charcoal grill. There are still tons of bright and delicious flavors in this dish to more than makeup for it, though.

Looking for more delicious Side Dish recipes? Try these out:

Strawberry Spinach Salad

Buttery Garlic Roasted Cauliflower

Cheesy Buffalo Chicken Zucchini Boats

Happy Cooking

Love,

Karlynn

PIN THIS RECIPE to your DINNER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!

Tender broccoli grilled to perfection  with a light marinade giving it a great flavor!

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Grilled Broccoli

The best way to grill broccoli is to leave the very delicious and healthy stems on and grill it in one flavor packed piece! Serve with grilled lemons for the perfect grilled veggie side dish!
5 from 1 votes
grilled broccoli on a sheet pan
Prep Time
10 minutes
Cook Time
10 minutes
Courses
Side Dish, vegetable side dish
Cuisine
American
Servings
4
Calories
285
Author
Karlynn Johnston

Ingredients
 

  • 2 medium heads broccoli stems on, washed
  • 1/3 cup olive oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons minced garlic
  • 2 teaspoons Italian seasoning
  • 2 lemons cut in half

Instructions
 

  • Whisk together the marinade ingredients in a small bowl.
  • Using a vegetable peeler, trim the sides of the broccoli stem, until you reach the pale green tender part underneath. Trim all the way up to the florets as far as you can go.
  • Cut each broccoli piece in half, down the middle of the stem and the head, until you have two halves that can lay flat on the grill. Repeat with the other broccoli.
  • Place on a baking sheet and drizzle the marinade over each one, massaging into each piece gently and coating all areas evenly.
  • Let marinate for an hour or two if possible.
  • Preheat the grill for medium-high heat and oil the grate.
  • Grill the broccoli arranged in a single layer with the cut side down on the grill grates.
  • Close the grill lid and grill without disturbing until grill marks appear, around 4-5 minutes, then flip to the other side to grill. Flip again then grill until tender-crisp. During this time, place the lemons cut side down on the grill and grill until they are warmed and have blackened grill lines on them.
  • Remove and plate, and serve each piece with a grilled lemon wedge.

Recipe Notes

  • The stem of broccoli has all the health benefits of the florets and is absolutely the best part of the broccoli! Simply trim it and eat it- it’s my dad’s favorite part!

Nutrition Information

Calories: 285kcal, Carbohydrates: 27g, Protein: 9g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 102mg, Potassium: 1064mg, Fiber: 10g, Sugar: 7g, Vitamin A: 1923IU, Vitamin C: 303mg, Calcium: 177mg, Iron: 3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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