On the whole, I am not a fan of vegetables. Cauliflower? Fine, but raw. Spinach? Definitely not cooked. Carrots? Peas? Yuck! Squash? Eggplant? Radishes? Beets? Pass!
But I love perfectly cooked broccoli. For example, pictured above is one of my absolute favorite dishes at Din Tai Fung.
My brother-in-law introduced me to grilled broccoli a few years ago. It’s rather awesome. Here’s the recipe, from me to you:
- Wash and split a head of broccoli into long stalks suitable for grasping with tongs.
- Parboil for about 3 minutes until bright green.
- Transfer to cold water and drain, then place into a glass baking dish or bowl.
- Sprinkle liberally with extra virgin olive oil, salt and pepper. (Don’t be stingy.) Add thinly sliced garlic if desired.
- Fire up the grill (medium setting) while the broccoli marinates. When it’s hot, put the broccoli directly onto the grill.
- Cook broccoli on each side for 2 to 2-1/2 minutes.
- Optional topping: freshly grated Parmesan cheese.
Warning: this broccoli can be addictive. Proceed at your own risk!