Grilled Broccolini is happening per your request from IG Live, and it could not be simpler: broccolini tossed with garlicky olive oil, charred hot and fast on the grill, and finished with a big squeeze of lemon. The stalks stay snappy, the florets go crispy at the edges, and the char does what no oven can. I keep a batch in the fridge basically every week of summer to toss into salads, pastas, and snack emergencies. If you're building a grilled-veg rotation, my Grilled Green Beans are the same energy, my The BEST Chili Garlic Broccolini is the spicy stovetop sibling, and my 65 Easy Grilling Ideas roundup fills out the rest of the grill basket.
Grilled Broccolini at a Glance
- 🕒 Total Time: 15 minutes (5 min prep + 8 to 10 min grill)
- 👪 Servings: 4 as a side
- 🍝 Cuisine Type: Mediterranean / Grilled Side
- 🧂 Flavor Profile: Smoky char on crispy florets, snappy stalks, garlicky olive oil, and a bright lemon finish
- 📖 Dietary Info: Vegan and gluten-free as written
- 📦 Storage Notes: Refrigerate 4 days; reheat in a hot skillet, fold into pasta or salads cold, or eat straight from the container (no judgement); it's built for batch-grilling
- ⭐Why You'll Love It: Five ingredients, one grill, fifteen minutes, and the char makes broccolini taste twice as expensive as it is. The thin stalks need zero blanching, so it's truly toss-and-grill. Make a double batch and your salads and pastas are set for the week.
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Why I Love This Recipe
Here's the thing with vegetables and summer produce... it doesn't need much fussing over. They are already so flavorful and vibrant so it's best to keep the futzing with them to a minimum. Let the flavors shine. Ever since we set up our new grill, we've been grilling veggies on repeat, every 3-4 days. It's great because I can keep them stocked in the fridge and then toss them into salads, reheat in a skillet and add to pasta, or just munch on them when I need a quick/healthy snack.
Jump to:
How to grill Broccolini came up a few weeks ago during an Instagram live and I was SHOCKED how many people hadn't had it on the grill before. It's the best and right up there with roasted broccolini in the oven. And since we can't turn on the oven because it's far too hot out, let's fire up the grill, toss it with some oil, give it a good char, and then douse it with some lemon to boot. Ta-da....Grilled Broccolini.
I used my Garlic Goodness which if you haven't tried it yet, you're not living your best life! You should probs up the ante even more and add a drizzle a bit on top after it's done on the grill. Perfection. You're going to for sure want this on your weekly rotation!
Ingredients
- 1 ½ pounds broccolini
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 3 tablespoons Gaby’s Garlic Goodness Olive Oil
- 1 lemon
Substitutions & Swaps
🥦 The Green
- Broccolini (called for) - Thin stalks and loose florets grill through without blanching
- Broccoli, cut into flat steaks - Works, but the thick stems want 2 to 3 minutes of blanching first
- Broccoli rabe - More bitter and leafier; blanch briefly and expect a sharper dish
- Asparagus - Identical method and timing; same garlic-oil-lemon finish
🫒 The Oil
- Garlic-infused olive oil (called for) - Garlic flavor without garlic bits that burn on the grill
- Plain olive oil + grated garlic AFTER grilling - The DIY route; raw garlic hits the hot broccolini and blooms without burning
- Chili oil or chili crisp - The spicy version; drizzle after, not before
🍋 The Finish
- Fresh lemon (called for) - Squeezed over the hot ears the second they come off the grates
- Charred lemon halves - Grill them cut-side down alongside; the juice goes smoky-sweet
- Shaved Parmesan or pecorino - Salty finish while it's hot; no longer vegan, fully worth it
- Toasted almonds or breadcrumbs - Crunch against the tender stalks
🔥 No Grill?
- Grill pan, screaming hot - Closest indoor result; open a window
- Broiler, top rack - 4 to 5 minutes a side gets real char
- 425°F oven roast - No char, still delicious; the winter default
Substitutions & Swaps
🥦 The Green
- Broccolini (called for) - Thin stalks and loose florets grill through without blanching
- Broccoli, cut into flat steaks - Works, but the thick stems want 2 to 3 minutes of blanching first
- Broccoli rabe - More bitter and leafier; blanch briefly and expect a sharper dish
- Asparagus - Identical method and timing; same garlic-oil-lemon finish
🫒 The Oil
- Garlic-infused olive oil (called for) - Garlic flavor without garlic bits that burn on the grill
- Plain olive oil + grated garlic AFTER grilling - The DIY route; raw garlic hits the hot broccolini and blooms without burning
- Chili oil or chili crisp - The spicy version; drizzle after, not before
🍋 The Finish
- Fresh lemon (called for) - Squeezed over the hot ears the second they come off the grates
- Charred lemon halves - Grill them cut-side down alongside; the juice goes smoky-sweet
- Shaved Parmesan or pecorino - Salty finish while it's hot; no longer vegan, fully worth it
- Toasted almonds or breadcrumbs - Crunch against the tender stalks
🔥 No Grill?
- Grill pan, screaming hot - Closest indoor result; open a window
- Broiler, top rack - 4 to 5 minutes a side gets real char
- 425°F oven roast - No char, still delicious; the winter default
FAQs
What is broccolini?
Broccolini is a hybrid of broccoli and Chinese broccoli (gai lan) with long, thin, fully edible stalks and small loose florets. It's sweeter and more tender than regular broccoli, which is why it can go straight onto the grill with no blanching. It's sometimes sold as baby broccoli, but it's its own vegetable, not young broccoli.
Do you need to blanch broccolini before grilling?
No. The stalks are thin enough to cook through over direct heat in 8 to 10 minutes total. Blanching first only softens it toward mush and costs you the snap.
How do you keep broccolini from falling through the grill grates?
Lay the stalks perpendicular to the bars so they bridge multiple grates, and keep them whole rather than cutting into pieces. The long stalks double as flipping handles. A grill basket works too but you lose some direct char.
Is charred broccolini burnt?
No; dark crispy edges on the florets are the goal and the best-tasting part. Char is concentrated flavor from direct high heat, and the stalks stay green and snappy underneath. If entire stalks are blackened soft, that's overcooked; edge-char is correct.
What do you serve with grilled broccolini?
Anything else coming off the grill: steak, chicken, salmon, burgers. It also holds 4 days in the fridge, so leftovers go into salads, grain bowls, and pasta all week. It's as much a meal-prep vegetable as a side dish.
Grilled Broccolini
Ingredients
- 1 ½ pounds broccolini
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 3 tablespoons Gaby’s Garlic Goodness Olive Oil
- 1 lemon
Instructions
- Preheat a gas or charcoal grill to medium high heat.
- Arrange the broccolini on a sheet pan or plate and drizzle with 2 tablespoons of the oil and toss to coat. Sprinkle with salt and pepper.
- Place the broccolini directly on the grill and cook for about 7-9 minutes, turning occasionally until lightly charred. Remove from grill and drizzle with the remaining oil and squeeze some fresh lemon juice on top and serve.
Love the grilled greens!
All summer long, yes please!! And we are using the oils non-stop!! Love them!