Grilled Broccoli Recipe (2024)

Could you make in a broiler? (side note - I always find it funny that the Times has so many grill recipes, when so few apartment-dwelling New Yorkers have grills! It would be nice if on each grill recipe they gave the alternate directions for oven, stovetop, or broiler.)

The key is to think of the broiler as an upside down grill. Treat it the same way (high heat on grill means rack close to broiler, and the farther away the lower the temp). Biggest problem is constantly opening the oven to toss the pieces so they don't burn, but the same principles apply.

Fantastic! I used low sodium soy sauce, aged balsamic (already a little sweet), skipped the parsley, and only added salt at the very end. Also I don't have a grill, so used the broiler and this turned out great!

I'm grill-less and thus used a 450 oven and a pie dish. I left them wet from rinsing and massaged the oil/tamari/vinegar and stuck in the oven until everything was crisped and browned and easily pierced w a knife end. I added crushed dried chilies at the beginning as well. Served w quinoa and feta for the non-vegans. Everybody was happy!

I did this a couple of nights ago on the Weber and it was terrific -- most of it didn't make it to a plate. I used red wine vinegar because that's what I had. I also split the dish 50-50 between broccoli and cauliflower. Added a sliced onion as suggested by an other reader. One change I'll make in the future: marinate in a zip lock bag so all pieces get the benefit.

It'd be so nice if the printed recipe could have the option to include a photo of the recipe. A photo adds so much.

The stems are some of the best parts of a fresh broccoli. My "hillbilly" mom taught me to peel the larger stalks, then slice them into coins. The flavor is even better than in the florets, and really complements this dish. I recommend taking the extra time to do this for any fresh broccoli dish--the payback is awesome.

I actually called into a talk show asking the NYT to do more non-grilling recipes for those of us who do not have a grill. They said they would, but I haven't seen it happen!

I added a head of cauliflower & doubled the marinade and fried up some bacon & crumbled over the grilled vegetables & sprinkled Parmesan on top.

If you parboil the broccoli pieces for two minutes first, this works incredibly well.

Marinate over night or for a couple of hours in zip lock. Add = amt of cauliflower. Don't use extra kosher salt.

Direct sidewalk grilling option also works in New York City summers.

Added a head's worth of cauliflower florets, which I think helped make the sodium level just right, based on other cooks' comments. Everything ended up marinating overnight, which also helped intensify the flavor. I think this is a keeper for barbecue parties, as it is always nice to have a generous pile of roasted veggies at such events!

I went with 2 Tbs of soy sauce and vinegar: 1 Tbs of EVOO. and, yes add in some onion wedges, Yum!

Delicious - exactly as written. One of the virtues of this is its simplicity. NO need to “blanche,” or boil or steam, or do anything else. Just 10 minutes on the grill after a marinade, and you’re set: crispy/tender broccoli with tang. DO IT!

Way too salty, and the tamari/balsamic combination overwhelmed the broccoli. I try not to waste food, but this was inedible.

I added a small head of cabbage and did in the oven (425 convection x 20 min) with slightly more than the original amounts of marinade which was plenty. Success. Might cut back a little on marinade if doing in the oven next time.

Do yourself a favor. Blanche. Shock. Dry. Season. Grill...

I made as directed, using two full heads of broccoli. Baked at 450 for 15 minutes on parchment paper in two pans, reversed shelves, baked 12 more minutes. Made ahead and reheated for 3 minutes in 400 oven. Turned out very well!

This was quite tasty, but as others have said the broccoli could use a quick boil before being put in the marinade. I also used a sliced red onion, which was a tasty addition, and let it all marinate for 1-2 hours before grilling. Easy, tasty summer side dish!

Very good and easy

I left the stems on (after peeling and trimming so they weren't too thick) and made this on my small backyard grill, and it was the best broccoli ever -- better than roasting. Great, bright flavor. (The fact that the broccoli was fresh from a local farm helped, but still.)

I have to add my vote to the rare “fail” category for NYT with this one. The flavours were unpleasant and not harmonious. I used brand new Yamasa shoyu and mid-priced aged balsamic. The only reason it didn’t end up in the bin was my resolute determination to reduce food waste, so my husband and I stubbornly chewed through this. But wow, it was NOT good.

Excellent et goûteux 4.5 stars

Too much soy sauce and vinegar. One tablespoon of each is enough.

Just fine - maybe better to make it the day serving - Thanksgiving in the Berks 2021

I thought they were good but for me, I think they would be better without soy sauce. Just my opinion though.

Pretty good. Even without a grill basket, florets are manageable on the grill. I’d cut back the basalmic a little bit; that flavor was a bit overwhelming. Even with low-sodium soy sauce, you won’t need much salt.

I thought this was kind of meh. It's biggest selling point was that it let our entire dinner be cooked on the grill. I agree with Russ (below) that a quick parboil would help. For me, though, the biggest issue was that the balsamic took over rather than melded with the soy and oil. It's not much work but not a lot of payoff either.BTW, we grilled this in large flowerets to avois disintegration -- and, I did turn them a lot in the marinade to make sure that they abosorbed it.