Our Paleo Family

Grilled Broccoli (and lots of other veggies)

I feel like George W. Bush. I do not like broccoli. I am an adult and I know I don’t have to eat it if I don’t want to. But I sort of do want to because I know it’s really good for me.

If I listed for you the vegetables that I really LIKE, I mean super enjoy eating, the list would be embarrassingly short. Plus, we all need variety. And I want my kids to learn to eat lots of different foods. So, I keep cooking the dreaded broccoli. And I even eat it. Usually.

In a never ending effort to find ways to make vegetables taste better (we can’t always batter and fry them)(not that I would ever do that)(I think I’ll write this whole article in parentheses), I tried grilling.

Seems almost everything is better grilled. Plus, it keeps my kitchen cool. Now, I wouldn’t bake some fish in my oven and light up the grill just to cook my broccoli. But it is summer and we’re grilling at least 75% of our meals this time of year. So if I’m already grilling my meat, I’ll just throw the veggies on with everything else.

Soft vegetables like squash and onions can go right on the grates, over medium to medium-low and will cook in about 5 minutes. Have you ever tried grilled onions? Just slice them in about 1/3-1/2 inches thick slices, slather with a little olive oil, sprinkle on some salt and grill. They are REALLY, REALLY good. Sort of taste like fried onion rings. Really!

Harder veggies like broccoli and sweet potatoes need some special treatment. It’s not difficult or complicated, but does require an extra step. See just how to do it in the directions below.

How did I enjoy this grilled broccoli, you might be wondering? It was better than boiled broccoli, that’s for sure! In my humble opinion, when you get a little caramelization on anything, it tastes better and vegetables are certainly no exception.

The squeeze of lemon juice at the end and the sprinkle of parmesan cheese, while certainly not necessary, did bring some bright flavor to the table that everyone enjoyed. My son did try to get away without eating the stems saying they were tough, but they were actually quite tender so we played the parent card and made him eat them. Meanies, we are.

Grilled Broccoli (and lots of other veggies)
Print Recipe
Use this same method for sweet potatoes, cauliflower, carrots and any other root vegetable. You will be amazed at how delicious grilled vegetables can be!
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Grilled Broccoli (and lots of other veggies)
Print Recipe
Use this same method for sweet potatoes, cauliflower, carrots and any other root vegetable. You will be amazed at how delicious grilled vegetables can be!
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat grill to high. After a few minutes, scrape off any bits from your last grilled meal and reduce heat to medium. Close lid.
  2. Cut off the very tip of the broccoli stem, then slice so that each floret has about two inches of stem attached. Does that make sense? Just slice it down from the floret all the way through the stem so you have long pieces. If they're too small, they'll be a pain to flip around on the grill.
  3. Lay out either two layers of aluminum foil or just one if you have heavy duty foil. Make it about 18-24 inches long. Lay your broccoli down the middle. Drizzle olive oil and water over top. Sprinkle with salt and pepper.
  4. Fold up the foil so the broccoli is totally enclosed. You want to keep the steam in!
  5. Slice lemon in half, drizzle olive oil over cut ends and place directly on grill grates.
  6. Place foil packet on grill, close lid, leave for 5 minutes. After 5 minutes, rotate packet 90 degrees. Leave for 5 minutes more.
  7. With long handled tongs, carefully open packet so the steam escapes AWAY from you. Move the packet to another part of the grill, or off to the side and with your tongs, place the broccoli directly on the grates. Close lid and let cook for 2-3 minutes. Flip each piece over and cook 2-3 more minutes, just until slightly browned.
  8. Remove to serving platter, squeeze lemon over broccoli and sprinkle with parmesan, if using. Serve hot!
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