When slicing the head of broccoli, try to have as much stem included as possible. The stem is what holds them into “slabs” or one large slice. You’ll definitely have some random small broken pieces, but hopefully you’ll have at least several slices that are whole “slabs or steaks”. We tested 2 methods: Blanching then Grilling - Grilling w/o Blanching. Everyone preferred the former, but if you like a firmer broccoli, then grilling without blanching is great way to go.Grill Baskets - Some days we just don't want to bother with carefully managing every single slab of broccoli. Throw them all into a grill basket and grill from there. Easy-peasy.
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1pound(454g)broccoli, cut into thick slices
1/2teaspoon(2.5ml)dried thyme(or herbs of choice)
1/2teaspoon(2.5ml)lemon pepper seasoning or seasoning salt
*Optional - see head note: In large pot of boiling water, quickly blanche the cut broccoli for about 1 minute. Drain the broccoli and rinse with cold water to keep the broccoli from cooking further. Blot broccoli with paper towels to remove excess moisture.
Pre-heat grill to medium-high to high heat. Scrape the grill grates to make sure they are clean.
In bowl, combine oil, Worcestershire sauce, dried herbs, lemon pepper/seasoning salt, garlic powder, and onion powder. Whisk ingredients together. Brush the marinade on both all sides of the broccoli slices. Sprinkle salt and pepper to top of broccoli to taste.
Gently place marinated broccoli on grill. Cook the broccoli for about 2-4 minutes each side, or until nicely charred with crispy edges.
Lay broccoli on platter and sprinkle with cheese while the broccoli is still hot so cheese can melt. Sprinkle with parsley enjoy!