Who says grilling has no place for vegetarians?
Flat Top Grilled Broccolini
I haven't really led a sheltered life but I must admit that I'd never heard of "broccolini" until the waitress told me what I was about to eat at Frank's Louisiana Kitchen in Shreveport on evening last year. It turned out to be a pleasant dining experience so I am still eating broccolini when I can find it at the grocery store.
Broccolini have long, firm stalks and leafy florets with small leaves and all are edible. Broccolini tastes milder and sweeter than broccoli. Because its stalks are thinner, broccolini require less prep work than broccoli. Broccolini lends itself to roasting, grilling, sauteing and steaming. Contrary to what your local grocer might tell you, broccolini IS NOT baby broccoli although it is labeled as such in the produce section of many grocery stores. Broccolini was developed not so many years ago in Japan as a hybrid of broccoli and Chinese broccoli, rather than being the product of genetic modification. It first hit the U.S. markets in 1996.
Ingredients
Instructions
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Rinse the Broccolini under cool water and shake off the excess water. Trim about 1/2-inch off the bottom of the Broccolini stems.
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Turn at least one of the zones of your flat top grill to medium-high heat. Once heated, squirt the oil over a griddle top area large enough to accommodate the bunch of broccolini.
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Add the Broccolini, sprinkle it with the salt and garlic powder. Grill until the Broccolini is bright green and some of the stems and tips of the florets are lightly charred, 5 to 7 minutes.
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Add the water, cover with a basting dome and cook until the Broccolini is vibrant green and crisp-tender, 1 to 2 minutes. Serve immediately.
Serving Size 1 bunch (8 oz)
Servings 2
- Amount Per Serving
- Calories 98kcal
- % Daily Value *
- Total Fat 8g13%
- Sodium 313mg14%
- Potassium 328mg10%
- Total Carbohydrate 7g3%
- Dietary Fiber 4g16%
- Sugars 1g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you don't have a flat top gas griddle, don't worry because this recipe is easily prepared on the stovetop in a large cast iron skillet!
I use avocado oil for most of my flat top grilling because it has an exceptionally high smoke point of 500 °F as compared to olive oil at 380 °F and/or canola oil at 400 °F.
