Grilled Broccoli

This grilled broccoli is dressed simply in tamari, olive oil and balsamic vinegar. It results in crisp-tender florets that are beautifully sweet and salty beneath the smoke.

Ingredients

• 3 tablespoons tamari or soy sauce
• 3 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 head broccoli, approximately 2 pounds, cored and cut into 1-inch florets
• Kosher salt, to taste
• 1 tablespoon finely chopped fresh parsley
• Flaky sea salt (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    125 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 7 grams protein; 832 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
2. In a large bowl, whisk together the tamari or soy sauce with the vinegar. Add the olive oil while whisking vigorously. Add the broccoli and toss to coat. Sprinkle lightly with kosher salt.
3. Place a grill basket on the grill and add the broccoli to it. Grill, tossing frequently, until the florets are crisp at the edges and tender within, with just a little bit of bite to them, approximately 10 to 12 minutes. If you don’t have a grill basket, lay the florets out on the grill in a single level and use tongs to turn them often. More work, same result.
4. Transfer the cooked broccoli to a platter, drizzle with olive oil, sprinkle with parsley and, if using, a pinch or two of flaky sea salt.

30 minutes