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Grilled Broccolini with Garlic-Chile Oil

  • 25 m
  • 25 m
Judith Fertig
“In this easy and healthy side dish recipe, broccolini turns vivid green and gets sweeter on the grill—delightful when drizzled with the juice of grilled lemons.”


    • 3 tablespoons extra-virgin olive oil, divided
    • 2 tablespoons unsalted vegetable broth
    • 2 large cloves garlic, thinly sliced
    • 1 small red jalapeño or Fresno chile, stemmed, seeded and julienned
    • 3 bunches broccolini (about 1½ pounds)
    • ¼ teaspoon kosher salt
    • ¼ teaspoon ground pepper
    • 2 lemons, halved


  • 1 Preheat grill to medium-high.
  • 2 Combine 2 tablespoons oil, broth, garlic and chile in a small bowl. Microwave on High for 1 minute. Set aside.
  • 3 Toss broccolini in a large bowl with the remaining 1 tablespoon oil, salt and pepper.
  • 4 Grill the broccolini, turning once, until lightly charred and tender, about 10 minutes total. Grill the lemon halves, cut-side down, until caramelized, about 5 minutes.
  • 5 Return the broccolini to the large bowl and toss with the reserved garlic-chile oil. Serve with the lemon halves for squeezing.
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