|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This grilled broccoli recipe is full of fresh, bright flavor, and it's incredibly easy to prepare. You can make this grilled broccoli on an indoor contact grill, such as the George Foreman grill, but you can certainly use a grill pan (preferably cast iron) for this recipe. You would just need to extend the cooking time, and turn the broccoli over periodically throughout the cooking so that it browns evenly.
You could also try this on an outdoor grill—just make sure the florets are big enough so they don't fall through the grates, or use a mesh outdoor grill grate to keep all those little pieces on top of the grill and hot in the fire.
Place 3 tablespoons of the olive oil in a large mixing bowl. Add the lemon juice, garlic powder and pepper. Whisk until combined.
Add the broccoli to the marinade, tossing with your hands to coat well. Let stand at room temperature for 15 to 20 minutes. Just before cooking, drizzle the remaining tablespoon of olive oil over the broccoli, and toss to coat well.
Preheat your indoor contact grill. Or, if using a grill pan, preheat over medium-high heat.
Grill the broccoli until tender when pierced with a fork, about 10 minutes, if using a contact grill, or 15 to 20 minutes if using a cast iron pan or grill. Turn it as it browns so that all of the sides get caramelized. Transfer the broccoli to a serving bowl. Sprinkle with most of the Parmesan cheese, and season with salt to taste. Toss, give another sprinkle of Parmesan on the top, and serve immediately.
Edited by Katie Workman