Best Grilled Broccolini Recipes

GRILLED STEAK WITH BLUE CHEESE, POTATOES, AND BROCCOLINI

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Mix 1 teaspoon salt, cumin, coriander, and garlic powder together in a small bowl. Sprinkle seasoning over steak. Add 1/4 teaspoon pepper.
• Pour 1 tablespoon oil into a large bowl; grate garlic into the bowl. Add potatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well to combine.
• Place broccolini on a platter. Drizzle 1 tablespoon oil on top. Season with salt and pepper.
• Lay steak on the hottest surface of the grill. Spread potatoes into 1 flat layer next to the steak, leaving some room for the broccolini. Close grill and cook for 5 minutes.
• Whisk sour cream, blue cheese, and Worcestershire sauce together in a bowl. Season sauce with salt and pepper.
• Flip steak and potatoes over with tongs. Spread broccolini and lemon onto the grill; cook until broccolini is lightly browned, about 2 minutes. Flip. Close grill and cook until steak begins to firm and is hot and slightly pink in the center, about 3 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove steak and let rest, covered, on a flat work surface, about 5 minutes. Transfer broccolini and potatoes to a separate platter. Slice steak. Divide slices between 4 plates; arrange broccolini, potatoes, and blue cheese sauce on the side. Squeeze grilled lemon halves on top.

GRILLED BROCCOLINI

Steps:

• Preheat the grill to medium-high heat.
• Toss the broccolini, olive oil, pinch of red pepper flakes, salt and pepper, to taste, together on a sheet tray. Place the broccolini on the hot grill and cook, while turning, until tender and slightly charred, 7 to 8 minutes. Place on a platter and add a squeeze of lemon and shaved Parmesan.

GRILLED LEMON BROCCOLINI

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.

BROCCOLINI WITH GRILLED ZUCCHINI AND SUMMER SQUASH

Steps:

• Bring water to a boil. Preheat grill to high heat.
• Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper. Set aside. Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color.
• Place seasoned zucchini and squash on hot grill. Cook for 2 minutes on each side. Set aside.
• Heat a saute pan over low heat. Add pine nuts and toast lightly. Set aside. Add remaining 2 ounces achiote oil to the heated saute pan. Add the blanched broccolini and season with salt and freshly ground black pepper. Increase to medium-high heat. Add sliced garlic and continue to cook until slightly toasted, about 1 minute. Add grilled zucchini, summer squash and halved cherry tomatoes. Add butter and toss lightly until butter melts. Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts.

ITALIAN SAUSAGE WITH GRILLED BROCCOLINI, KALE, AND LEMON

Steps:

• Prepare a grill for medium-high, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill); oil grate. Mix almonds, lemon juice, capers, honey, and 4 Tbsp. oil in a small bowl; season dressing with salt and pepper.
• Combine broccolini and kale in a large bowl and drizzle with remaining 1 Tbsp. oil. Toss well to evenly coat vegetables; season with salt.
• Grill sausage over direct heat until browned all over, about 3 minutes per side. Move to indirect heat and continue to cook, turning and rotating occasionally, until cooked through, 8-10 minutes. Transfer to a platter.
• Meanwhile, cook broccolini and kale over direct heat until kale is lightly browned and crisp around the edges and broccolini stem is crisp-tender, about 1 minute for kale and 3 minutes for broccolini. Transfer back to bowl.
• Grill lemon slices over direct heat until lightly browned, about 1 minute per side. Transfer to bowl with broccolini and kale and add half of dressing and half of Pecorino. Toss to combine; season salad with salt and pepper.
• Mound some of the salad on top of the sausage and leave some in the bowl. Drizzle remaining dressing over all of the salad and top with remaining Pecorino.

GRILLED BROCCOLINI PACKETS

Steps:

• Lay out two sheets of foil. Each should be roughly 16 inches long.
• Chop the stalks of broccolini so that none is longer than one inch. Divide the pieces evenly between the foil sheets.
• Scatter the garlic evenly across the broccolini, ditto the the olive oil and salt.
• Now it's time to make the packets. Take one of the pieces of foil, and bring up its sides, then double fold its top and ends to seal. Repeat with the other foil sheet. (Don't forget to leave a little room inside each packet for heat circulation inside.).
• Grill for between 15 and 30 minutes, depending on the heat of your grill. Be sure to keep the packets away from the fire.

GRILLED SALMON WITH BROCCOLINI

Steps:

• In a small bowl combine 1 tablespoon lemon juice, 1 teaspoon italian seasoning, 1 teaspoon of the olive oil, lemon zest and 1/3 of the garlic.
• Brush mixture on the salmon filets.
• Coat grill rack with nonstick cooking spray.
• Preheat grill to high(400-450 degrees Fahrenheit) .
• Place salmon on grill skin side down.
• Grill for 8-10 minutes without turning or until fish flakes easily with fork.
• Remove fish from grill; cover and keep warm.
• In a large nonstick skillet bring 2 cups water to boiling over medium heat.
• Add broccolini;reduce heat and simmer for 2 minutes.
• Transfer broccolini to large bowl of cold water.
• Discard cooking water from skillet.
• Return skillet to medium high heat.
• Add olive oil.
• Add shallot and remaining italian seasoning.
• Cook for 2 minutes or until shallot is softened.
• Add tomatoes and remaining garlic.
• Cook for 2 minutes or until tomato skins begin to shrivel.
• Return broccolini to skillet.
• Add vinegar and remaining 1/2 tablespoon lemon juice.
• Cook and stir 1-2 minutes until heated through.
• Place on serving platter and top with salmon.

ANTIPASTO SALAD WITH GRILLED BROCCOLINI

Steps:

• Toss 12 ounces broccolini with 1 tablespoon olive oil and 1 teaspoon kosher salt. Grill over medium-high heat, turning, until crisp-tender, 5 minutes. Transfer to a cutting board and let cool, then chop. Toss two 15-ounce cans white beans (drained and rinsed) with the broccolini, 1/2 cup sliced salami, 1/4 cup chopped hot cherry peppers plus 1 tablespoon brine, 1 tablespoon white wine vinegar and 2 tablespoons olive oil; season with salt and pepper.

BROCCOLINI WITH GRILLED ZUCCHINI & SUMMER SQUASH

Steps:

• Bring water to a boil. Preheat grill to high heat. Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper. Set aside. Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color. Place seasoned zucchini and squash on hot grill. Cook for 2 minutes on each side. Set aside. Heat a saute pan over low heat. Add pine nuts and toast lightly. Set aside. Add remaining 2 ounces achiote oil to the heated saute pan. Add the blanched broccolini and season with salt and freshly ground black pepper. Increase to medium-high heat. Add sliced garlic and continue to cook until slightly toasted, about 1 minute. Add grilled zucchini, summer squash and halved cherry tomatoes. Add butter and toss lightly until butter melts. Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts. This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

GRILLED BROCCOLINI

Steps:

• 1. Heat a grill or grill pan to medium high. In a large bowl, toss together all ingredients until broccolini is thoroughly coated in seasonings. 2. Place broccolini on grill in a single layer and cook until slightly charred, about 2 min. each side, or 4 min. on the George.