Grilled Broccoli

Could you make in a broiler? (side note - I always find it funny that the Times has so many grill recipes, when so few apartment-dwelling New Yorkers have grills! It would be nice if on each grill recipe they gave the alternate directions for oven, stovetop, or broiler.)

Without the grilling basket/pan, I've always taken whole broccoli heads and split them several times lengthwise sort of into spears. Cut the broccoli head in half from the stem. Then quarters and eighths, trying to split so each piece is about the same size and each has a good piece of stem and floret.

This leaves two flat side for grillmarks and they're too big to fall through so easy to turn. Presentation of two "wedges" is nicer than a pile of florets, too.

The key is to think of the broiler as an upside down grill. Treat it the same way (high heat on grill means rack close to broiler, and the farther away the lower the temp). Biggest problem is constantly opening the oven to toss the pieces so they don't burn, but the same principles apply.

Fantastic! I used low sodium soy sauce, aged balsamic (already a little sweet), skipped the parsley, and only added salt at the very end. Also I don't have a grill, so used the broiler and this turned out great!

I'm grill-less and thus used a 450 oven and a pie dish. I left them wet from rinsing and massaged the oil/tamari/vinegar and stuck in the oven until everything was crisped and browned and easily pierced w a knife end. I added crushed dried chilies at the beginning as well. Served w quinoa and feta for the non-vegans. Everybody was happy!

I did this a couple of nights ago on the Weber and it was terrific -- most of it didn't make it to a plate. I used red wine vinegar because that's what I had. I also split the dish 50-50 between broccoli and cauliflower. Added a sliced onion as suggested by an other reader. One change I'll make in the future: marinate in a zip lock bag so all pieces get the benefit.

It'd be so nice if the printed recipe could have the option to include a photo of the recipe. A photo adds so much.

The stems are some of the best parts of a fresh broccoli. My "hillbilly" mom taught me to peel the larger stalks, then slice them into coins. The flavor is even better than in the florets, and really complements this dish. I recommend taking the extra time to do this for any fresh broccoli dish--the payback is awesome.

I actually called into a talk show asking the NYT to do more non-grilling recipes for those of us who do not have a grill. They said they would, but I haven't seen it happen!

I added a head of cauliflower & doubled the marinade and fried up some bacon & crumbled over the grilled vegetables & sprinkled Parmesan on top.

If you parboil the broccoli pieces for two minutes first, this works incredibly well.

Marinate over night or for a couple of hours in zip lock. Add = amt of cauliflower. Don't use extra kosher salt.

Direct sidewalk grilling option also works in New York City summers.

Added a head's worth of cauliflower florets, which I think helped make the sodium level just right, based on other cooks' comments. Everything ended up marinating overnight, which also helped intensify the flavor. I think this is a keeper for barbecue parties, as it is always nice to have a generous pile of roasted veggies at such events!

I went with 2 Tbs of soy sauce and vinegar: 1 Tbs of EVOO. and, yes add in some onion wedges, Yum!