Brocco… what? Broccolini looks similar to broccoli and is often mistaken for young broccoli. In fact, it is a hybrid of broccoli and kai-lan which is a form of Chinese kale. It has long thin stems and makes a great alternative to asparagus as your “go-to green vegetable” on the grill and is just as easy to prepare.
serves four to six
2 bunches broccolini, about 1 pound
2 tablespoons extra virgin olive oil
1 teaspoon finely grated lemon zest
1 garlic clove, finely chopped
1 pinch cayenne pepper
Sea salt and freshly ground black pepper
Set up grill for medium-high direct heat grilling. Brush and oil grates before cooking.
Trim the end of the broccolini and set aside on a small sheet pan. Whisk together the oil, lemon zest, garlic, and and cayenne. Drizzle over the broccolini and toss to coat. Season to taste with salt and pepper.
Grill the broccolini, turning every couple minutes until the stems are marked and tender; about 6 to 8 minutes depending on the thickness of the stalks. Serve hot
Cheers and Happy Grilling!