Grilled Aspabroc Broccolini with Garlic and Crushed Red Pepper

SERVES 4-6 as a side dish

Broccolini is one of my favorite vegetables to put on the grill. The long stems keep them from falling through the grates and they take a nice char from the flames. If you have a charcoal grill, use it. If not, get your gas grill ripping hot before you put your vegetables on. If you pick your broccolini young, the stems are tender and ready to be cooked. If you like them more mature, you must blanch the Broccolini before you cook them on the grill. This dish can vary in seasoning depending on how you like it. I like lots of garlic, crushed red pepper, and red wine vinegar. These flavors pair perfectly with the smokey char of the grill.


3 bunches Aspabroc Broccolini

2 Tbsp extra-virgin olive oil – plus more for garlic and pepper oil

Kosher salt

Freshly ground black pepper

2 cloves Garlic sliced thin

½ tsp crushed red pepper flakes

2 Tbsp red wine vinegar


If the Broccolini stems are thicker than ¾ in, prepare an ice-water bath by filling a large bowl with cold water and ice. Blanch the Broccolini in lightly salted boiling water for about 15 seconds and plunge them into the ice-water bath to stop the cooking. (If your Broccolini stems are not thick, skip this step.) Prepare a hot fire with a charcoal grill (or preheat a gas grill to high).

While the grill is heating, prepare your garlic and crushed red pepper olive oil.  In a medium saucepan, add olive oil to coat and turn the heat to medium. Once the oil has heated up, add your garlic and stir so it doesn’t burn. Then add your crushed red pepper. Cook until the garlic starts to sizzle but doesn’t burn and becomes very fragrant. Remove from heat and reserve.

In a medium bowl, toss the Broccolini with the olive oil and season with salt and pepper. Put the Broccolini on the hottest part of the grill and cook until they start to crisp and turn brown, 3 to 5 minutes. Flip the Broccolini and cook the other side, 3 minutes longer. Return to the bowl; add the garlic and red pepper oil, vinegar; and toss well. Season with additional salt and pepper.

Transfer to a serving platter. Serve hot or at room temperature.