Print Options

Back to Grilled Broccoli >

Include these items:

Select reviews >

Taste of Home Logo

Grilled Broccoli

 Grilled Broccoli
I started using this recipe in 1987, when I began cooking light. It's been a favorite side dish ever since. With its lemon and Parmesan flavors, it once took second place in a cooking contest. —Alice Nulle of Woodstock, Illinois
6 ServingsPrep: 5 min. + standing Grill: 10 min.


  • 6 cups fresh broccoli spears
  • 2 tablespoons plus 1-1/2 teaspoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup grated Parmesan cheese
  • Shaved Parmesan cheese and purple basil leaves, optional


  • Place broccoli in a large bowl. Combine the lemon juice, oil, salt
  • and pepper; drizzle over broccoli and toss to coat. Let stand for 30
  • minutes.
  • Toss broccoli, then drain marinade. Place cheese in a large
  • resealable plastic bag. Add broccoli, a few pieces at a time, shake
  • to coat.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Prepare grill for indirect heat using a
  • drip pan. Place broccoli over drip pan and grill, covered, over
  • indirect medium heat for 8-10 minutes on each side or until
  • crisp-tender. If desired, garnish with shaved Parmesan and fresh
  • basil. Yield: 6 servings.
Nutritional Facts: 1 cup equals 107 calories, 8 g fat (3 g saturated fat), 8 mg cholesterol, 304 mg sodium,

2 of 2

Grilled Broccoli (continued)

Nutritional Facts: 5 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.