Grilled Broccoli {Gluten-Free, Keto, Paleo, Vegan}

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You will love this simple Grilled Broccoli recipe that is healthy, quick, tender and deliciously charred. It is a great side dish for grilling but also weeknight suppers. Suitable for Gluten-Free, Keto, Paleo and Vegan diets. Post includes Weight Watchers points.

Post may contain affiliate links. For more information, check my disclosure

grilled Broccoli in a bowl seasoned with garlic and chilli and lemon

Today, I have Grilled Broccoli on my mind. The type of delicious broccoli recipe that takes Grilled Broccoli and adds in some crunchy garlic, chillies and lemon. These three flavours, whilst so simple and so ‘every day’ to us, really make this dish.

This Grilled Broccoli and garlic with chilli is healthier, quick to make, tender, slightly spicy (skip the chili if you prefer) and lightly charred. A riot of smoky flavor in every single bite.

One of the reasons I love this recipe is that it is an all year round healthy food recipe the whole family will love. Just like these Air Fryer Corn on The Cob and best ever stuffed Grilled Avocado.

In the summer, ain’t nothing better standing around the barbeque chatting and waiting to pile plates high with the than a smoky Grilled Broccoli with hints of sweet and spicy.

On the other hand, it is also a dish that can be brought out to perk up fall supper parties, cold winter night suppers, spring side dishes and more. Plus it can be prepped ahead, as it is just as great eaten hot or cold.

Grilled Broccoli in a bowl seasoned with garlic and chilli and a grey cloth on the side

Why Make This Recipe

  • Grilling broccoli makes this green veg taste soooo good. This will give us more reason to eat more vegetables in our diet… and who doesn’t want (or need) that? Making broccoli directly on the grill makes it knife tender and slightly charred for an awesome taste.
  • You can make this recipe on the stovetop, on the BBQ or in the oven. The versatility with this recipe is high, folks.
  • It’s a crisp tender easy side dish that goes with just about anything.
  • This dish is suitable for weight watchers, Gluten-Free, Paleo, Vegan and Keto diets. (Keto diets require a slight modification; see the ‘Keto Broccoli’ section below.)
over head shot of 2 heads of uncooked broccoli

Ingredient Notes

  • Broccoli – this recipe calls for fresh broccoli separated into florets. I have not tried this with frozen broccoli.
  • Seasoning – use kosher salt and pepper to taste.
  • Coconut oil – melted or extra virgin olive oil
  • Garlic – garlic sliced very fine. Alternatively, you can use garlic powder.
  • Chili – use mild red chilies sliced very fine, but you can
  • Citrus – use some fresh lemon juice as well as lemon wedges for garnish.

Wondering how to grill broccoli? Gather all your ingredients and let me show you how.

How to Make Broccoli On The Grill

Get the complete ingredients list and instructions from the recipe card below.

  1. Add the oil, garlic, and chili to a pot over medium heat until garlic starts turning golden brown. Garlic and chili burn very quickly so as soon as they start changing color,  pour the mix into a cool container to stop the cooking.
  2. Blanch broccoli in a saucepan for 2 minutes in a pot of boiling water then plunge broccoli into ice-cold water to stop it from cooking.
  3. Drain in a colander and when dry add broccoli to a large bowl and season the broccoli with the remaining olive oil, salt and pepper.
  4. Heat a ridged grill pan over high heat or grill to medium-high heat and grill broccoli in batches making sure to turn the florets halfway through so all sides get char marks.
  5. Transfer the cooked broccoli to a bowl, pour the garlic and chili mix and a dash of lemon juice (if using) and toss to coat the broccoli pieces.
  6. Adjust seasoning, add in lemon wedges (if using) transfer to a serving plate and serve.

That is it peeps. No need to eat dull soggy broccoli ever again. Ever, ever, ever.

over head shot of grilled broccoli in a ridged cast iron pan
overhead shot of blanched broccoli

How to Make Grilled Broccoli on the BBQ

Get the complete ingredients list and instructions from the recipe card below.

  • Step 1. Fire up the barbeque and wait till the coals are medium-hot.
  • Step 2. Brush the grill grates with some oil or nonstick spray and grill the seasoned blanched broccoli for about 1-2 minutes on each side.
  • Step 3. Add the broccoli to a bowl, pour the garlic and chili mix and a dash of lemon juice (if using).
  • Step 4. Adjust seasoning, add in lemon wedges (if using) and serve.
rilled Broccoli in a bowl seasoned with garlic and chilli and lemon with a fork

Grilled Broccoli in Oven

Prefer a different cooking method like the oven instead of the grill or the barbeque? Then all you have to do is….

  • Step 1. Preheat oven to fan-assisted 200 degrees C / 220 degrees C / 425 degrees F / gas 7.
  • Step 2. Mix the broccoli florets with the oil and season with salt and pepper.
  • Step 3. Add to a baking sheet and bake for about 18 minutes until tender but the edges are lightly browned.

Tip. Do make sure to turn the broccoli halfway through cooking.

Grilled Broccoli in a bowl seasoned with garlic and chilli in landscape mode

Recipe Tips

  • Cut broccoli into even-sized florets so they cook evenly at the same rate. If sizes vary then bear in mind that large broccoli florets will take longer to cook than smaller ones.
  • Cooking smallish florets means that the inside and outside cook evenly through.
  • For ease, you might want to consider using a grill basket which makes it easier to handle and cook the veggies. Alternatively, you can grill the veggies in a large loose aluminum foil packet.
  • You might want to make some with less charring depending on your guests or family’s preference.

Delicious Variations

  • Other veggies – you can make other grilled vegetables like zucchini. You can easily make this grilled broccoli and cauliflowers by substituting half the broccoli with cauliflower.
  • Add other herbs and spices – like Italian seasoning, red pepper flakes, Greek seasoning, cajun seasoning, and more.
  • Add cheese – if not vegan you can add grated Parmesan Cheese.
  • Vary the dressing – add in some balsamic vinegar, lime juice, ranch dressing, etc. instead.
  • If you are on the keto diet, you can reduce the carbs slightly and make ‘keto broccoli’ by omitting the lemon wedges. Please do keep the dash of citrus juice in as that lends a delicious flavor to the final dish. 1 tsp lemon juice contains only 1g carbs, so it will not impact the final carb count much but will greatly enhance the flavor.

STORAGE

  • Prep Ahead – You can prepare broccoli ahead by blanching, cooling, and storing in an airtight container in the fridge.
  • Storing – Stored properly in an airtight container in the fridge, this will last about 3-4 days.

Serving Suggestions

Grilled Broccoli goes with just about anything. How about serving it with…..

Yeap, if you need a healthy (but tasty) side for just about any dish, this is it.

For More Broccoli Recipes

Weight Watchers Points

If you replace the 2 tablespoons coconut oil with calorie-controlled cooking spray, there are 0 Blue Plan SmartPoints per serving!!

Recipe Note

This is a recipe from the well-thumbed through ‘Ottolenghi the Cookbook’.   His recipes are creative with simple, fresh new flavor combinations. I think this is the best broccoli recipe I have ever tried. Ever, yeap. I make it so much that I know the page number it is on (page 40-41 by the way) and have the recipe memorized.

I have made very few changes to the original recipe by reducing the oil and by squeezing a little bit of citrus juice over the broccoli when serving as I prefer this.

Post originally published May 2013.

Get the Grilled Broccoli Recipe:

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Grilled Broccoli in a bowl seasoned with garlic and chili

Print Recipe

Grilled Broccoli

Transform your chargrilled broccoli by adding in garlic, chilli and lemon.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings: 8

Calories: 61kcal

Instructions

  • Add half the oil oil, garlic and the chile to a pot over medium heat until garlic starts turning golden brown. Garlic and chile burn very quickly so as soon as they start changing colour, pour the mix into a cool container to stop the cooking.

  • Blanch broccoli for 2 minutes in a pot of boiling water, then plunge into ice cold water to stop it from cooking.

  • Leave broccoli to dry completely, and when dry put in a bowl and season the broccoli with remaining olive oil, salt and pepper.

  • Heat a ridged griddle pan over high heat and grill the broccoli in batches making sure to turn the florets halfway through so all sided get char marks.

  • Transfer the broccoli to a bowl, pour the garlic and chili mix and a dash of lemon juice (if using). Adjust seasoning, add in lemon wedges (if using) and serve.

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Notes

 

  • Cut broccoli into even-sized florets so they cook evenly at the same rate. If sizes vary then bear in mind that large broccoli florets will take longer to cook than smaller ones.
  • Cooking smallish florets means that the inside and outside cook evenly through.
  • For ease, you might want to consider using a grill basket which makes it easier to handle and cook the veggies. Alternatively, you can grill the veggies in a large loose aluminum foil packet.
  • You might want to make some with less charring depending on your guests or family’s preference.
  • Storage – keep in an airtight container inside the fridge for 3-4 days.
  • If you replace the coconut oil with a no-calorie cooking spray, there are zero WW Blue Plan SmartPoints in a serving.

Adapted from Ottolenghi.

Nutrition

Serving: 8servings | Calories: 61kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 22mg | Potassium: 258mg | Fiber: 2g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 79.8mg | Calcium: 37mg | Iron: 0.7mg

 



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