Serves 4
Grilling broccoli changes its flavor dramatically—it becomes smoky, crisp, and tender at the same time. If you are going to fire up the grill for this, why not grill some cauliflower or other blanched vegetables and a few pounded chicken breasts for later use?
¼ cup Ladolemono (here)
Juice of 1 lemon
6 cups broccoli florets, blanched and shocked (see here)
½ cup extra virgin olive oil, plus more for drizzling
Kosher salt
Fresh ground black pepper
Preheat a gas grill or grill pan over medium heat. Combine the ladolemono and lemon juice in a large bowl and set aside. Toss the broccoli in the olive oil to coat and season with salt and pepper.
Working in batches if necessary, place the florets in a grilling basket to prevent them from falling through the grate and grill until charred, turning once or twice. Transfer to the bowl with the ladolemono and toss to coat. Transfer to a serving platter, drizzle with a little olive oil, and serve.
NOTE: Any leftover grilled broccoli is shockingly good in a simple pasta with browned garlic. Add any leftover chicken if you want some protein. I love a sprinkle of chile flakes for a touch of heat.