30 minutes
A delicious grilled broccoli dish marinated with tamari and balsamic vinegar, finished with fresh parsley and flaky sea salt.
Broccoli, cut into florets
0 oz
tablespoons
tablespoons
tablespoons
to taste
Flat Leaf Parsley, finely chopped
0 oz
Flaky Sea Salt
to taste
1. Prepare Marinade
In a bowl, whisk together tamari or soy sauce, balsamic vinegar, and extra-virgin olive oil to create the marinade.
2. Marinate Broccoli
Gently toss the broccoli florets in the marinade until well coated and sprinkle with kosher salt.
3. Grill Broccoli
Place the marinated broccoli florets in a grill basket and grill for 10 to 12 minutes, tossing frequently until charred and tender.
4. Finish and Serve
Transfer the grilled broccoli to a serving platter, drizzle with extra-virgin olive oil, sprinkle with finely chopped fresh parsley, and finish with a pinch of flaky sea salt.
Blanching the broccoli briefly in salted boiling water before grilling can give it a head start on tenderness and help it cook more evenly on the grill.
Consider adding a touch of crushed garlic and a hint of grated ginger for complexity and depth.
Avoid direct flames to prevent broccoli from charring too much without cooking it thoroughly.
Ensure your grill is preheated to medium-high heat for quick, even cooking of the broccoli.
Slice the broccoli into florets of equal size for even cooking. If some pieces are larger, split them or cut them into halves.
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