Broccoli --- Hot off the Grill
We've had success putting our broccoli on the grill while we cook our meat, so I thought I'd share how it is done. It is a twist on the technique used for Hayden's Sprouts.
The moisture from the recently rinsed broccoli steams the broccoli and the direct heat from the grill browns the bottom. Using garlic powder eliminates the risk of bitter or burnt garlic, but adds flavor.
Broccoli on the Grill
1 head of fresh broccoli, rinsed
salt and pepper
For an average sized head of broccoli, you will need two equally sized sheets of aluminum foil, approximately 16-18 inches long.
Place one sheet on the counter, drizzle some olive on it.
Then, be sure your broccoli is recently rinsed, and not dry, you will need a little moisture for success.
Cut the broccoli into pieces, including the stems, so they are all about the same size for even cooking.
Place the flat side down into the olive oil and rub it around to coat the flat side with the oil, and pack them closely together in one layer. Leave about an inch or two all around the outside. In other words, keep them in the center of the foil.
Drizzle more olive oil over the top. Add a generous amount of garlic powder (not garlic salt) and then season with salt and pepper. Be sure to get the spices on all of the pieces of broccoli.
The broccoli will be bright green but browned on the bottom if you have your timing right.