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The simplest grilled broccolini recipe turns those long, tender stems into a charry, sweet side that fits right in on weeknights and at Thanksgiving.
My trick is high heat on very dry broccolini for fast browning, plus a super quick blanch for thick stems so the centers turn tender while the florets blister. Finish with lemon to brighten every bite.
For easy flavor upgrades, try it with lemon vinaigrette, chili oil, or creamy tahini sauce.
What you’ll need
- Broccolini: Choose firm stems with tight florets; thin to medium stems cook quickest.
- Olive oil: Just enough to coat helps browning and keeps the florets from drying out.
- Salt: Draws out natural sweetness.
- Black pepper: Adds a gentle bite.
- Lemon: Wedges for serving; a squeeze wakes up the flavors.
See printable recipe card below for the full ingredients list and quantities.
How to grill broccolini
Before you start, rinse and pat the broccolini very dry. Trim only the dry ends. If the stems are thick, blanch them in well‑salted boiling water for 1 minute, then drain and pat dry. Thin stems do not need blanching.
Heat your outdoor grill to about 425°F or a stovetop grill pan over medium‑high heat.
Toss broccolini with oil, salt, and pepper until evenly coated.
Lay in a single layer across the grates so florets do not fall through. Grill 5 to 7 minutes, turning every minute or so, until the stems are tender‑crisp and the tips are lightly charred.
Finish with lemon, then eat it as is or alongside your favorite main.
Alphafoodie tips
Dry it well. Water prevents browning and makes the veggies steam.
Oil lightly. A thin, even coat gives color without flare‑ups.
Use the blanch cue. Thick stems get a 1‑minute blanch; thin stems go straight to the heat.
Place across grates. Lay stems perpendicular to grill bars or use a grill basket.
Finish with acid. Lemon juice or a splash of vinegar makes the flavors pop.
And if it’s too cold to grill, you can still enjoy broccolini indoors. My sautéed broccolini takes the same time but cooks entirely on the stovetop — a quick weeknight swap.
Make-ahead and storage
Prep ahead: Up to 2 days ahead, trim and wash. Dry very well and wrap in a towel or store in a covered container lined with paper towels.
Season ahead: Up to 1 day ahead, toss with oil, salt, and pepper and refrigerate covered.
Cook ahead: Grill a few hours before serving, then rewarm quickly.
Fridge: 3 days in a shallow, airtight container.
Freezer: Not recommended; texture softens.
Reheat: Skillet over medium heat for 1 to 2 minutes with a splash of water to re‑steam, or under a hot broiler for 30 to 60 seconds to re‑crisp the tips.
FAQs
Yes. Cut into long, thin stalks so stems and florets cook evenly. Times may be a bit longer.
No. Broccoli rabe is more bitter and leafy. Broccolini is milder and sweeter.
Lemon, garlic, red pepper flakes, parmesan, toasted nuts, chili oil, and sesame are all great.
Absolutely! Roast at 425°F with oil, salt, and pepper for 12–15 minutes until tender with crisp tips, then finish with lemon.
More grilled vegetables
If you try this, leave a comment and a five‑star rating. I would love to see your plates, especially if it lands on your holiday table. Happy cooking!
Grilled Broccolini
Ingredients
- 1 bunch broccolini
- 2 tablespoon olive oil
- Salt to taste
- ground black pepper to taste
- 1 lemon cut into wedges
Instructions
- Preheat the grill to medium‑high heat.
- Trim the dry ends of the broccolini and rinse. Pat very dry. If stems are thick, blanch in well‑salted boiling water for 1 minute, then drain and pat dry. Thin stems can skip blanching.
- Toss the broccolini with olive oil, salt, and pepper until evenly coated.
- Place directly on the grill or in a grill pan. Cook 5 to 7 minutes, turning occasionally, until tender‑crisp with a few charred spots.
- Serve warm with lemon wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just tried this recipe and loved it, thank you!
So glad you enjoyed it, Oliver! Thank you for giving it a try!
Perfect, thanks so much!
Glad you liked it, Mayada!