B is for Broccoli #atozchallenge #AZchat

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!

6 comments

  1. I just got a fresh order of broccoli to prepare lunch tomorrow ! Will give this a try and will also try adding it with rice & eggs like Jennifer just suggested.

    Stopping by from the A to Z Challenge and looking forward to your posts through the month.

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