Grilled Broccoli Wedges with Herb Vinaigrette
There's more to broccoli than just the florets, the stalks are delicious too. Plus, using the whole stalk allows for grilling directly on the rack, no grill basket needed! Lightly charring the broccoli then finishing over indirect heat allows the stems to get tender without burning.
Servings
4 cups
Prep Time
10 minutes
Total Time
30 minutes
Ingredients
- 2small broccoli stalks, trimmed and quartered
- 4tablespoons extra-virgin olive oil, divided
- 1/2teaspoon salt, divided
- 2tablespoons red-wine vinegar
- 2tablespoons chopped fresh basil
- 2tablespoons chopped fresh chives
- 1/2teaspoon Dijon mustard
- 1/4teaspoon ground pepper
Instructions
- Preheat one side of the grill to medium-high; leave the other half unheated.
- Toss broccoli in a large bowl with 2 tablespoons oil and 1/4 teaspoon salt. Grill the broccoli, cut-side down, over the heat, turning once halfway through, until lightly charred, 10 to 15 minutes total. Move to the unheated side, close the lid and cook until the stalks are tender, 10 to 15 minutes more.
- Meanwhile, whisk vinegar, basil, chives, mustard and pepper with the remaining 2 tablespoons oil and 1/4 teaspoon salt in the bowl. Toss the grilled broccoli with the vinaigrette to serve.
Nutrition Facts
Per serving (recipe makes 4 cups)
| Calories | 154kcal |
|---|---|
| Carbohydrate Total | 14g |
| Total Sugars | 5g |
| Fiber | 1g |
| Total Fat | 10g |
| Saturated Fat | 4g |
| Cholesterol | 19mg |
| Sodium | 348mg |
| Protein | 5g |
| Potassium | 219mg |
| Calcium | 73mg |
| Folate | 103.1mcg |
| Iron | 1.4mg |
| Magnesium | 37.5mg |
| Vitamin A | 4388.4IU |
| Vitamin C | 133.3mg |
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