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    Home » Kitchen Laughter Recipes Blog » Vegetables

    Grilled Broccolini {15 Minutes}

    Published: Oct 16, 2021 · Modified: Jan 13, 2023 by Jason C · This post may contain affiliate links ·

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    These tender Grilled Broccolini stalks are grilled to perfection in just minutes. The lemon vinaigrette drizzled on top makes this side dish perfect for dinner parties and entertaining, not just paired with steaks and chicken for Saturday’s BBQ.

    pouring the vinaigrette over the grilled broccolini.
    Grilled Broccolini with a Homemade Vinaigrette
    Contents hide
    1 🍽️ Why This Works
    2 🥦 Ingredients
    3 🔥 Instructions
    4 🥘 Equipment
    5 ❗ Expert Tips
    6 🍲 Recipe FAQ
    7 Grilled Broccollini

    If you haven’t ever grilled this tender veggie, you will be impressed with how delicious and tender it is. The lemon vinaigrette is optional, but really enhances the flavor profile and you won’t regret making it.

    🍽️ Why This Works

    Fast | We love fast, yet impressive recipes over here. This is a great side dish to make when you are tenting Prime Rib, Grilled Herb Crusted Flat Iron Steaks or Grilled Lamb Chops.

    Great for Entertaining + Holidays | Pull out this recipe when you want to have that side dish that impresses and yet won’t take any time at all. We love to pair it when we have friends over for game nights or when we are serving with Smoked Turkey Breast on a Saturday night with the neighbors. Make up a couple batches of these for Thanksgiving or Friendsgiving while the kitchen is packed with activity.

    🥦 Ingredients

    ingredient photo showing the broccolini, garlic, lemon, honey, olive oil and mustard all with labels.
    Just a Few Ingredients!

    Broccolini | These are small, tender stalks that are a cross-bred combination of broccoli and Chinese broccoli. You will find these at most grocery stores located in the produce department on the upper levels. Trader Joe’s and Whole Foods always carry them. Larger grocery stores carry them but in smaller supply.

    Honey | This is the little bit of sweetener in the vinaigrette.

    Lemon | Lemon juice from fresh lemons can’t be beat. If you are in a pinch, the jarred version from the refrigerator works great.

    Dijon Mustard | This will give it a bit of zing without being too pungent. Dijon is known to taste a bit rich.

    Garlic | Fresh garlic clove works best, but you can use the jarred variety too. Expect that the flavor won’t be as fresh if you use the jarred variety.

    🔥 Instructions

    Make the Vinaigrette

    six steps to add the oil, lemon juice, garlic, mustard and honey to a jar and then shaking to combine.
    Simple Homemade Vinaigrette

    Step One: Combine the ingredients for the vinaigrette and whisk to combine.

    It’s as easy as that! Keep it in the fridge to add on other vegetables or salads if you have anything left over.

    Grill the Broccolini

    six photos showing adding the olive oil, salt and pepper, tossing it, grilling and adding the vinaigrette.
    Simple Instructions for a Fast Grill

    Step One: Heat grill up to 350-375 degrees. Use direct heat. These will be on and off the grill in just a few minutes, you won’t have to worry about burning them.

    Step Two: Rinse the broccolini and place it in a bowl with a little bit of olive oil and toss to coat.

    Step Three: Place it in a cast iron skillet that has ridges to keep the delicate veggie up off of the base of the skillet and prevent burning. If you use a flat-based skillet, just make sure that you stay close by as it doesn’t take long to cook.

    Step Four: Grill for 3-4 minutes each side and remove from the grill.

    Step Five: Drizzle with a little bit of lemon vinaigrette and serve.

    🥘 Equipment

    Cast Iron Skillet | The main thing needed here is a skillet that will hold the temperature and not create hot spots. Cast iron is fantastic on the grill as it really evens out the temps from the grill.

    Bowl or Jar for Vinaigrette | There should be leftover vinaigrette, so consider what you want to store it in as well.

    ❗ Expert Tips

    Don’t overcook! Stay by the grill for this one and don’t let your attention wander to other things. They cook is just a couple minutes.

    These stalks are more tender than traditional broccoli. If they are too limp, they are old and you should find another batch. Avoid yellowing leaves as well.

    Store the veggies in the crisper when you get it home from the store. I like to wash mine right away and wrap them in slightly damp paper towels. They will keep 3-5 days if purchased fresh.

    We drizzled a little bit of olive oil on to mix before placing in the skillet. Try using the Olive Oil Spray to provide a very light coating without worrying about adding too much.

    plate of broccolini with lemons, and a jar of the vinaigrette in the background.
    Add the Tangy Vinaigrette for a Flavor Burst!

    🍲 Recipe FAQ

    Can I freeze leftovers?

    Yes. Place on a sheet pan and freeze for two hours, remove from the freezer and place in a freezer safe bag and put back in the freezer for two months.

    How do you clean broccolini?

    Rinse and trim off any leaves or hard surfaces. Always make a fresh cut at teh end of the stalks.

    Is broccolini or broccoli healthier?

    They are both healthy veggie options but broccoli wins here as it has a higher folate and vitamin B12.

    Where do I buy broccolini?

    Most grocery stores sell it, but in very small portions. They will be up high on the refrigerated shelves, or at Trader Joe’s they are sold in bags. They tend to be a little bit more expensive so grocery stores don’t sell a ton of it.

    Why is broccolini so expensive?

    It comes down to the harvesting. Since a bunch of broccolini tends to be about 15 stalks vs the broccoli that usually has two. The labor involved increases the price.

    What part of the broccolini do you eat?

    All of it! That’s a big reason to love this veggie as there is no waste compared to the broccoli that comes in long stalks that may be super tough and chewy. Remember that when you see how much weight the stalks take and how much end up too tough to use in your recipes.

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    Related Recipes

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    • Grilled Mexican Street Corn Elote {10 Minutes}
    • Grilled Fennel with Lemon Vinaigrette {10 Minutes}
    • Grilled Baby Potatoes with Garlic {20 Minutes}

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    pouring the vinaigrette over the grilled broccolini.

    Grilled Broccollini

    This Grilled Broccolini is the perfect quick, easy and impressive side dish for fish, chicken or pork. Delicate stems drizzled in a light lemon vinaigrette dressing in under 10 minutes.
    No ratings yet
    Print Pin
    Course: Side Dish
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 8 minutes
    Total Time: 13 minutes
    Servings: 6 people
    Calories: 167kcal
    Author: Jason

    Equipment

    • Grill
    • Cast Iron Grill Pan

    Ingredients

    • 1 bundle Broccolini

    Lemon Vinaigrette

    • ½ cup Olive Oil
    • ¼ cup Lemon Juice freshly squeezed
    • 1 tsp Honey
    • 1 tbsp Dijon Mustard
    • Salt and Pepper

    Instructions

    • Heat grill up to 350-375 degrees on direct heat.

    Lemon Vinaigrette

    • Combine the ingredients for the vinaigrette and whisk to combine.

    Grilling Broccollini

    • Rinse the broccolini and place in bowl with a little bit of olive oil and toss to coat. Then place in a cast iron skillet.
    • Grill for 3-4 minutes each side and remove it from the grill.
    • Drizzle with a little bit of lemon vinaigrette and serve. Enjoy!

    Notes

    Don’t Overcook:  Stay by the grill for this one and don’t lose your attention to other things. They cook is just a couple minutes.
    Choosing Stalks: When choosing the stalks at the store, these stalks will be more tender than the firm broccoli stalks but they shouldn’t be limp. If they are too limp, they are old and find another batch. Avoid yellowing leaves as well.
    Storage: Store the veggies in the crisper when you get it home from the store. I like to wash mine right away and wrap it in slightly damp paper towels. They will keep 3-5 days if purchased fresh. 
    Olive Oil Sprayer: We drizzled a little bit of olive oil on to mix before placing in the skillet. If you don’t think you can control the olive oil (you only need a little bit) then try using the Olive Oil Spray instead as you will get just a little bit out at a time. 

    Nutrition

    Calories: 167kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 29mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 1mg
    Tried this recipe?Mention @kitchenlaughter or tag #kitchenlaughter!
    Grilled Broccolini {15 Minutes}Grilled Broccolini {15 Minutes}
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