grilled broccoli
with toasted bread crumbs and parmesan

SERVES 6

Prep time 15 minuteS

Grilling time 6 to 7 minutes

Broccoli is a great choice for grilling with just a few smart moves. First, tenderize it by blanching, then finish it on a perforated grill pan, making sure the edges of the florets are nicely browned. Garlic and lemon add flavor, and bread crumbs deliver crunch.

• 1 pound broccoli
• 2 tablespoons extra-virgin olive oil
• 3 medium garlic cloves
• ¼ teaspoon kosher salt
• 1 teaspoon fresh lemon juice
• Bread Crumbs
• ¼ cup panko (Japanese-style bread crumbs)
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons freshly grated Parmigiano-Reggiano® cheese

1. Cut off the broccoli crowns from the stalks, then cut the crowns into florets and cut any large florets into bite-sized pieces. Trim off the tough ends from the stalks and cut the stalks crosswise into ½-inch-thick slices. You should have about 6 cups broccoli.

2. Have ready a large bowl of ice water. Bring a large saucepan of salted water to a rolling boil, add the broccoli, and parboil until barely tender, 2 to 3 minutes. Drain the broccoli and then plunge it into the ice water to stop the cooking. When the broccoli is cool, drain it well. If desired, set aside at room temperature for up to 30 minutes or cover and refrigerate for up to 1 hour.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. In a large bowl combine the broccoli and oil and toss to coat evenly. Roughly chop the garlic with a chef’s knife. Sprinkle the salt over the garlic, mince the garlic with the salt, and then use the side of the knife to crush the garlic with the salt to a smooth paste. Add the garlic paste and lemon juice to the broccoli and toss to coat evenly.

5. In a small bowl combine all the bread crumb ingredients and mix well.

6. Brush the cooking grates clean. Preheat a perforated grill pan over medium heat. Spread the broccoli in a single layer on the preheated grill pan and grill over direct medium heat, with the lid closed, for 3 minutes, turning the broccoli once or twice. Scatter the bread crumb mixture evenly over the broccoli and continue to grill, with the lid closed, until the broccoli is golden brown in parts but still mostly bright green and crisp-tender, 3 to 4 minutes more. Remove the pan from the grill.

7. Transfer the broccoli to a serving dish. Top with the cheese and serve warm.