Lightly charring the broccoli then finishing over indirect heat allows the stems to get tender without becoming too burnt. Source: EatingWell Magazine, May 2020

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Preheat one side of the grill to medium-high; leave the other half unheated.

  • Toss broccoli in a large bowl with 2 tablespoons oil and 1/4 teaspoon salt. Grill the broccoli, cut-side down, over the heat, turning once halfway through, until lightly charred, 10 to 15 minutes total. Move to the unheated side, close the lid and cook until the stalks are tender, 10 to 15 minutes more.

  • Meanwhile, whisk vinegar, basil, chives, mustard and pepper with the remaining 2 tablespoons oil and 1/4 teaspoon salt in the bowl.

  • Toss the broccoli with the vinaigrette to coat.

Nutrition Facts

154 calories; 10 g total fat; 4 g saturated fat; 19 mg cholesterol; 348 mg sodium. 219 mg potassium; 14 g carbohydrates; 1 g fiber; 5 g sugar; 5 g protein; 4388 IU vitamin a iu; 133 mg vitamin c; 103 mcg folate; 73 mg calcium; 1 mg iron; 37 mg magnesium;