Grilled Broccolini with Salsa Verde

Serves 4-6 24 April 2020 Dairy Free Gluten Free Vegetarian Friendly
One day I might just write a book called 101 Ways With Greens. These days when we are all at home cooking a little more than we ever possibly imagined, you can never have too many tricks up your sleeve for the mouth-watering yet simple and speedy side. Plus, I am forever in search of imaginative ways with verdant veg to keep things interesting and prevent the inevitable eye rolling at the table. 

So, for today’s exercise I am suggesting you grill these longer, tender stemmed, sometimes purpley hued broccoli in the oven. I like them dressed with a simple salsa verde for a little fresh flavour. 

To stop the more delicate tops and tender leaves from scorching before the stems are cooked, douse the broccolini spears with a couple of tablespoons of water before they head under the heat of the grill. This trick helps them keep their bright green colour – avoiding the shade known as “tinge of blackened grill”, while also creating a little sweet tender flavour with a side of the char.

As we are on the cusp of BBQ season, cooking the broccolini with a touch of water on a griddle or cast iron pan on the outdoor grill also works wonderfully. (Note: you can also do this with green beans, asparagus, broccoli, cauliflower and romanesco florets) 

If you do not have the time or inclination for salsa verde, a few simple swipes of lemon over a zester will still keep this dish in the running for a flavour medal.

Start by making the Salsa Verde (you can make this a few hours or even a day in advance)

For the Grilled Broccolini

  • 400g broccolini or purple sprouting broccoli (we like the stems and leaves here, but please use florets if that is all you have to hand)
  • 1 tbsp olive oil
  • 1 tbsp water
  • salt and pepper

Salsa Verde

Preheat the grill on your oven to the highest setting and set the rack as close as possible making sure that the broccoli spears will not touch the actual grill.

Trim the ends off of the broccoli and place in one layer on a rimmed baking sheet.  Toss with the olive oil, water, salt and pepper until completely coated.  There may still be a little liquid in the bottom of the baking sheet, that is ok.

Grill for 2-3 minutes before checking.  Turn the spears over in the pan to allow for even charring, making sure the leaves are not too singed.  Depending on the size of the broccoli pieces, they should only take 5-8 minutes to cook through.  Keep an eye on them.  A little charring is always a good thing.

Remove from under the grill and allow to rest for a couple of minutes before dressing with salsa verde and serving. 


Have you made this dish?

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