Grilled broccolini with creamy burrata cheese, toasted hazelnuts and lemony basil oil – a delicious summer side dish perfect for dinners and al fresco gatherings.
Here’s a delicious summer side dish that’s quick and easy to make. Broccolini is tossed with olive oil, garlic and lemon zest and grilled. Prepare the aromatic basil oil (it takes 5 minutes!) and then all you have to do is assemble the burrata cheese and toasted hazelnut platter.
Why You’ll Love This!
- It’s just so damn easy! If you’re already grilling, why not? You can always toast the broccolini if you like.
- It is healthy! It’s a great way to add more cruciferous vegetables to your diet!
- Good taste and good textures! Tender crispy broccolini lightly seared with creamy burrata, herbed basil oil and roasted hazelnuts. Garlic, grilled lemons and chili flakes add a nice flavor!
Ingredients for grilled broccolini
Ingredient Notes
- broccoli– if unknown, it is a cross between broccoli and Chinese broccoli. You can recognize it by its long, thin stems, small blooms, and delicate yellow flowers.
- lemon– We will use it in two ways here; First we peel it, then cut it in half, grill it and press it over the broccolini. Grilling the lemon intensifies its taste – in a good way!
- Garlic– I love using fresh garlic here, finely minced with a garlic press. But granulated garlic will do just fine in a pinch.
- Spices: Salt, pepper and red chilli flakes: Aleppo chillies taste good here.
- basil oil: optional but delightful step. I recommend making a double batch to use for other things. It only takes 5 minutes.
- Burrata: another optional addition. I love the creaminess of the lemony, peppery broccolini.
- Roasted Hazelnuts: Again, optional, but imparts a nice earthy, toasty flavor and texture. You can add pine nuts, marcona almonds or breadcrumbs.
How to grill broccolini
Prepare the broccolini by trimming off any tough ends. Cut any thicker stems lengthwise so they are all about the same thickness.
Toss broccolini with olive oil, salt and pepper. Add the garlic and lemon zest and mix again.
Grill over medium to high heat with the grated lemon, turning every two minutes. Grill until tender and lightly charred.
At this point, you could squeeze the grilled lemon and sprinkle with red chilli flakes, salt and pepper to taste and you’re done!
Or make basil oil to flavor and serve with burrata cheese.
Place the aromatic basil oil on a platter or large plate.
Place the broccolini on top. Cut the burrata cheese ball into 6-8 pieces and place them around the broccolini. Add the roasted hazelnuts and season with a little salt and pepper and chilli flakes and squeeze with the grilled lemon. Scatter some basil oil around the plate.
4 to 6 people can be accommodated here.
Frequently asked questions about broccolini
Yes, you are welcome to roast the broccolini on a baking tray lined with baking paper at 200°C until tender. Use the same marinade.
Broccolini is non-GMO; It is a hybrid of broccoli and Chinese broccoli that was created in Japan in the early 1990s.
It’s controversial; Broccoli contains more vitamin A than broccoli, but provides less protein. It’s lower in carbs than broccoli, so it depends on what you want.
Compared to broccoli, broccolini has a finer taste, is sweeter and milder.
Enjoy the broccolini and let us know what you think in the comments below.
Sylvia ❤️
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Description
Grilled Broccolini with Burrata, Hazelnuts and Basil Oil – a delicious summer side dish perfect for dinners and al fresco gatherings.
- Preheat the grill to medium-high.
- Trim the tough ends of the broccolini and place in a large bowl or casserole dish. Cut any thick stem pieces in half lengthwise so that all stems are about the same size and about ⅓ inch thick.
- Drizzle with olive oil, sprinkle with salt and pepper and mix. Add the garlic and lemon zest, stir again, making sure the tips are well coated. Halve the grated lemon.
- Place the lemon halves, cut side down, on the edges of the grill and grill the broccolini in one layer. Turn every few minutes until tender and crispy, closing the lid between turns. Smaller ones require 4-5 minutes; Thicker ones take longer. Test one on the end of the stick to determine your desired doneness. You want to pull them while they’re still bright green.
- You can also serve it just like this: squeeze some grilled lemon and sprinkle with red chilli flakes.
- Or spread some basil oil (below) on a platter and then top with the grilled broccolini. Cut the burrata into 8 pieces and place them around the broccolini. Add the toasted hazelnuts (I like to cut them in half) and sprinkle with salt, pepper and chili flakes, squeeze with the grilled lemon and drizzle with a little more basil oil.
Remarks
basil oil: Place 1/2 cup of basil (packed) in a food processor, add 1/2 cup of olive oil and a fatty clove of garlic. Blend until finely chopped but not too smooth. Add salt, pepper and a squeeze of lemon. Add chili flakes if you like. Store in a jar in the fridge for 4 days.
Nourishment
- Serving size: 4 oz
- Calories: 131
- Sugar: 2.1g
- Sodium: 332.7 mg
- Fat: 10.9g
- Saturated Fatty Acids: 1.5g
- Carbohydrates: 8.3g
- Fiber: 3.1g
- Protein: 3.3g
- Cholesterol: 0mg
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