I have a delicious recipe tutorial for how to grill broccoli and broccolini. This grilled broccoli recipe uses a simple marinade and good technique to elevate a sometimes despised vegetable into a true flavor sensation!
Chop the broccoli into smaller individual pieces (but not so small that they will fall through the grill grates). For the broccolini, just trim the ends by ½".
In a small bowl, whisk the olive oil, balsamic vinegar, garlic, crushed red pepper flakes, salt and pepper together to make the marinade.
Place the broccoli pieces into a dish. Drizzle the marinade over the broccoli and toss to coat. Let it sit to marinate for 20 minutes. Reserve the leftover dressing for basting later.
Heat an outdoor grill to medium heat. Grill broccoli until fork-tender (around 10 minutes) - flipping them every 2 to 3 minutes and brushing with the reserved dressing as they are grilling so they don't get too dry.
Transfer the broccoli and broccolini from the grill to a serving dish.
Serve sprinkled with sesame seeds and more red pepper flakes, if desired. I also love a drizzle of Sriracha sauce.
Notes
Although this recipe includes both grilled broccolini and broccoli, you can easily swap one for the other instead of a combo of the two.
It is recommended to rinse the broccoli clean just before using it. If you're washing it a day or two in advance, try to get it nice and dry with a salad spinner or clean towel.
You can store leftover grilled broccoli in an airtight container in the fridge for up to 3 to 5 days.