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.