Recipe by Chef Heidi Fink
GRILLED MARINATED BROCCOLI
- Prep time 15 mins
- Cook time 15 mins
- Ready in 30 mins
- Yield Serves 4
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A delicious and full flavoured side dish, perfect for a summer meal.
Ingredients
- Vegetables
- Dressing
Directions
- Preheat grill to high.
- Prep the broccoli. Cut the broccoli into slabs about 1 cm thick, including right through the stem. Some of the external florets can be cut off into long spears, if they interfere with the flat slab shape. Some smaller florets will fall off of their own accord. We will use these as well.
- Toss the broccoli with 2-1/2 tablespoons of the olive oil and the ½ tsp salt in a large bowl, mixing well until evenly coated. In a separate small bowl, toss the cherry tomatoes with remaining ½ tablespoon of olive oil.
- In another large bowl, mix together the dressing ingredients (garlic, red pepper flakes, olive oil, basil, balsamic vinegar, salt & pepper, and optional red pepper flakes). Set aside.
- Place the broccoli on the preheated grill, propping the individual spears and smaller florets on an angle over the bigger slabs of broccoli so that the stems are touching the grill and the floret tops are resting on the broccoli slabs.
- Immediately turn the grill burners to the lowest setting and close the lid. Grill for about 4 minutes, until charred in spots but not burnt. Flip, making sure to arrange the broccoli the same way again. If any of the florets in the bigger broccoli are burning too much prop them up together OR turn off one of the burners and angle the slabs so that the stems are over a heated burner and the florets are over an unheated spot. Cover and cook another 3 to 4 minutes.
- Uncover and toss the cherry tomatoes on one part of the grill, flipping them after 30 seconds to 1 minute. Cook for about the same amount of time on the second side. You just want them get some grill marks and some of them to burst a bit. Transfer the tomatoes back to their bowl.
- By now the broccoli should be done. It will be quite charred in spots, bright green, but still tender-crisp. Remove broccoli to a bowl, turn off the grill and bring the broccoli back to the kitchen. Use tongs and a knife to cut the big slabs of broccoli into smaller spears, and cut some of the other pieces in half, if necessary.
- Toss grilled chopped broccoli into the bowl with the dressing along with the grilled cherry tomatoes. Toss well to combine. Serve immediately. This also tastes great at room temperature, if you want to make it ahead of time.
