Grilled Broccolini Recipe Recipe
Grilled Broccolini with Burrata, Hazelnuts and Basil oil - a tasty summer side dish perfect for outdoor dinners and gatherings.
How to Make the Best Grilled Broccolini Recipe
Grilled broccolini is one of those simple side dishes that looks and tastes far more impressive than the effort required to make it. The high heat of the grill gives the tender stalks a wonderful char and smoky flavor, while keeping them crisp-tender and vibrant green. It’s the perfect accompaniment to any summer meal, from grilled steaks to roasted chicken.
What takes this dish from good to extraordinary is the combination of creamy burrata, crunchy hazelnuts, and fragrant basil oil. The rich, milky cheese melts slightly against the warm broccolini, while the toasted nuts add a satisfying crunch. A squeeze of charred lemon brings everything together with its bright, concentrated citrus flavor.
This recipe is incredibly versatile—serve it simply with just olive oil and lemon for a weeknight dinner, or dress it up with all the toppings for a stunning dinner party side. Either way, you’ll be amazed at how quickly it comes together and how delicious grilled vegetables can be.
Grilled Broccolini Recipe
Grilled Broccolini with Burrata, Hazelnuts and Basil oil - a tasty summer side dish perfect for outdoor dinners and gatherings.
Ingredients
Grilled Broccolini
Optional Toppings
Instructions
Grilling the Broccolini
- Preheat the grill to medium-high heat.
- Trim off the tough ends of the broccolini and place in a large bowl or baking dish. Cut any thick stemmed pieces in half lengthwise so all the stems are roughly the same size, about ⅓ inch thick.
- Drizzle with olive oil and sprinkle with salt and pepper and toss to coat. Add the garlic and lemon zest, toss again, making sure to coat the tips well. Cut the zested lemon in half.
- Place the lemon halves on the edges of the grill, cut side down, and grill the broccolini in a single layer turning every few minutes until tender-crisp, closing the lid between turnings. Small ones will take 4-5 minutes; thicker ones will take longer. Test one on the stem end for your desired doneness. Pull them while they are still bright green.
Serving
- For a simple serving, squeeze with a little grilled lemon and sprinkle with red chili flakes.
- For an elevated presentation, make basil oil and spread some on a platter, then top with the grilled broccolini. Cut the burrata into 8 pieces and place around the broccolini. Add the toasted hazelnuts and sprinkle with salt, pepper, and chili flakes. Squeeze with the grilled lemon and drizzle with a little more basil oil.
Notes
- Look for broccolini with thin, uniform stems for even cooking on the grill.
- Don't overcook - the broccolini should remain bright green with a slight char.
- The burrata can be substituted with fresh mozzarella or goat cheese if preferred.
