Best Grilled Lemon Broccolini Recipes

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GRILLED LEMON BROCCOLINI



Grilled Lemon Broccolini image

Broccolini's mild sweetness paired with tangy lemon juice make this easy grilled recipe one you'll keep coming back to. Broccolini doesn't take long to grill and is best eaten with the stems slightly crispy and the florets with a slight char. For extra smoky flavor, used smoked salt.

Provided by France C

Categories     Side Dish     Vegetables     Broccoli

Time 20m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1 medium lemon, juiced
½ teaspoon salt
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 pound broccolini
¼ cup finely shredded Asiago cheese

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.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 11 g, Cholesterol 6 mg, Fat 8.8 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 2.1 g, Sodium 407 mg, Sugar 2.8 g

ITALIAN SAUSAGE WITH GRILLED BROCCOLINI, KALE, AND LEMON



Italian Sausage with Grilled Broccolini, Kale, and Lemon image

Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.

Provided by Chris Morocco

Categories     Bon Appétit     Sausage     Kale     Grill     Grill/Barbecue     Almond     Capers     Pork     Summer     Dinner

Yield 4 servings

Number Of Ingredients 11

5 tablespoons olive oil, divided, plus more for grill
3 tablespoons crushed unsalted, roasted almonds
2 tablespoons fresh lemon juice
1 tablespoon drained capers
1 teaspoon honey
Kosher salt, freshly ground pepper
2 bunches broccolini (about 1 1/2 pounds)
1 bunch small Tuscan kale, tough stems removed
1 1/2 pounds coiled Italian sausage, preferably skewered, or links
1 lemon, thinly sliced into rounds, seeds removed
2 ounces mild Pecorino, shaved

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.

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