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.
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 pairing with 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
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
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
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.
🍲 Recipe FAQ
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.
Rinse and trim off any leaves or hard surfaces. Always make a fresh cut at teh end of the stalks.
They are both healthy veggie options but broccoli wins here as it has a higher folate and vitamin B12.
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.
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.
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
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!
Grilled Broccollini
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
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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