Grilled Broccoli with Lemon and Sesame
I love broccoli but I've been getting bored with the same old olive oil, salt, pepper, garlic power seasoning. This is a Bon Appetit recipe (original can be found here) that I toned down a bit. They wanted you to make pickled jalapenos from scratch (I'm sure they're amazing but when you're prepping weekly lunch at the same time you're making dinner on Sunday night the last thing I want to do is pickle a condiment). It also called for puree avocado with tahini - almost a hummus-like sauce to put on the broccoli. I simplified it by just squeezing lemon on it when it was done. End result was easy, fast, and delicious.
INGREDIENTS
⅓ cup cilantro leaves with tender stems, plus more for serving
2 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
garlic powder
1 pound broccoli (about 2 medium heads), stems peeled, heads halved lengthwise
1 medium red onion, sliced into ½-inch rings
1 tablespoon sesame seeds (I used black sesame seeds)
lemon wedges for garnish
RECIPE PREPARATION
- Prepare a grill for medium, direct heat. Toss broccoli and onion with 2 Tbsp. oil; season with salt and pepper and garlic powder. Grill, turning occasionally, until broccoli crowns are dark brown in places and stems are cooked and softer, 15-20 minutes. Let cool slightly.
Put broccoli on a serving platter and garnish with pickled jalapenos, lemon wedges, cilantro, and sesame seeds.
