I know that we are well into September right now, but we are still clinging to some rather lovely weather in Seattle- at least for a few days more I guess!!

IMG_6796.jpg

I am figuring there are still some of you out there (or a lot!) that are still using their BBQ’s and taking advantage of grilling season. I mean, everyone is different, but I am happy to grill all year round. In Seattle, we just take an umbrella with us outside and call it good!

IMG_6806.jpg

That is why I MUST share this side dish with you. I am a little sad, because grilled Broccoli just does not sound exciting enough for how freaking delicious this dish actually is! It has become one of my favorites this summer and I have served it non-stop for our own dinners and when entertaining others. One of the biggest perks is that you can par-cook it earlier in the day (or even the day before) and then grill it right before serving. Or even a little early and just serve it room temperature!

IMG_6797.jpg

The breadcrumbs on top are totally optional- I used a vegan/GF baguette for mine. Of course, without it this recipe is keto and paleo friendly- not to mention Vegan!

 

Grilled Broccoli with Spicy Lemon Vinaigrette
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Broccoli
  • 4 large heads broccoli, sliced into ½” thick slices with the stems attached (See pictures)
  • Crispy Croutons (Optional!)
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 cups loosely packed gluten free bread crumbles
  • Spicy Lemon Vinaigrette
  • 2 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • Zest of 2 lemons
  • ⅓ cup fresh lemon juice
  • ½ cup olive oil
  • Kosher salt to taste
Instructions
  1. Bring a large saute pan full of salted water to a boil.
  2. Par-cook the broccoli: Add the broccoli slices to salted water, boiling about 30 seconds on each side and then remove and lay out on a sheet pan. Set aside.
  3. If making the croutons, in a small pan heat the olive oil and garlic and breadcrumbs over medium heat, stirring often until golden brown, about 10 minutes.
  4. Meanwhile, make the spicy lemon vinaigrette by whisking all of the ingredients together and seasoning with kosher salt to taste.
  5. Pour half of the vinaigrette over the broccoli and let it marinate. Set the rest of the vinaigrette aside.
  6. Heat a grill to medium-high heat. Sprinkle the broccoli with kosher salt and then grill the broccoli about 2 minutes on each side until you have char marks. Remove from the grill and place on a serving platter. Drizzle the broccoli with the rest of the vinaigrette and sprinkle the crispy croutons on top to serve.

 

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Categorized: Grilling, Keto, Paleo, Side dishes, Vegan, Vegetarian
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I know that we are well into September right now, but we are still clinging to some rather lovely weather in Seattle- at least for a few days more I guess!!

IMG_6796.jpg

I am figuring there are still some of you out there (or a lot!) that are still using their BBQ’s and taking advantage of grilling season. I mean, everyone is different, but I am happy to grill all year round. In Seattle, we just take an umbrella with us outside and call it good!

IMG_6806.jpg

That is why I MUST share this side dish with you. I am a little sad, because grilled Broccoli just does not sound exciting enough for how freaking delicious this dish actually is! It has become one of my favorites this summer and I have served it non-stop for our own dinners and when entertaining others. One of the biggest perks is that you can par-cook it earlier in the day (or even the day before) and then grill it right before serving. Or even a little early and just serve it room temperature!

IMG_6797.jpg

The breadcrumbs on top are totally optional- I used a vegan/GF baguette for mine. Of course, without it this recipe is keto and paleo friendly- not to mention Vegan!

 

Grilled Broccoli with Spicy Lemon Vinaigrette
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Broccoli
  • 4 large heads broccoli, sliced into ½” thick slices with the stems attached (See pictures)
  • Crispy Croutons (Optional!)
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 cups loosely packed gluten free bread crumbles
  • Spicy Lemon Vinaigrette
  • 2 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • Zest of 2 lemons
  • ⅓ cup fresh lemon juice
  • ½ cup olive oil
  • Kosher salt to taste
Instructions
  1. Bring a large saute pan full of salted water to a boil.
  2. Par-cook the broccoli: Add the broccoli slices to salted water, boiling about 30 seconds on each side and then remove and lay out on a sheet pan. Set aside.
  3. If making the croutons, in a small pan heat the olive oil and garlic and breadcrumbs over medium heat, stirring often until golden brown, about 10 minutes.
  4. Meanwhile, make the spicy lemon vinaigrette by whisking all of the ingredients together and seasoning with kosher salt to taste.
  5. Pour half of the vinaigrette over the broccoli and let it marinate. Set the rest of the vinaigrette aside.
  6. Heat a grill to medium-high heat. Sprinkle the broccoli with kosher salt and then grill the broccoli about 2 minutes on each side until you have char marks. Remove from the grill and place on a serving platter. Drizzle the broccoli with the rest of the vinaigrette and sprinkle the crispy croutons on top to serve.

 

Recipe by Heather Christo (http://heatherchristo.com)