Lightly charring the broccoli then finishing over indirect heat allows the stems to get tender without becoming too burnt.

Breana Killeen
Source: EatingWell Magazine, May 2020




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; protein 5g 10% DV; carbohydrates 14g 5% DV; exchange other carbs 1; dietary fiber 1g 4% DV; sugars 5g; fat 10g 15% DV; saturated fat 4g 20% DV; cholesterol 19mg 6% DV; vitamin a iu 4388.4IU 88% DV; vitamin c 133.3mg 222% DV; folate 103.1mcg 26% DV; calcium 73mg 7% DV; iron 1.4mg 8% DV; magnesium 37.5mg 13% DV; potassium 219mg 6% DV; sodium 348mg 14% DV.