Grilled Ranch Broccoli and Torn Herbs
This is ranch seasoning just how we like it, stirred into a creamy base and drizzled over grilled vegetables. Great as a side dish, these broccoli heads are cut into “trees,” perfect for little hands to pick up or to eat plated as a warm salad. Top with any of your favorite herbs, though we think basil and dill are particularly ranch-friendly. Try our Grilled Ranch Broccoli and Torn Herbs recipe today!
Ingredients (8)
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broccoli (1 large head) 2 pounds
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extra-virgin olive oil 3 tablespoons
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Kosher salt and ground black pepper, to taste
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sour cream ½ cup
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mayonnaise ½ cup
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lemon juice, to taste
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torn fresh herbs (basil, dill, parsley) 2 tablespoons
Steps (4)
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1
Light Kingsford® charcoal according to package directions and arrange your coals for direct cooking over medium heat and grease the grates with oil. Trim off the woody bottom half of the broccoli stem; then cut head in half and cut each half into 1-inch wedges or “trees."
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2
Lay the broccoli pieces out on a sheet tray or in a large bowl. Drizzle the olive oil over the broccoli and season with salt and pepper. Use your hands to gently toss, making sure to coat each piece with oil and seasoning.
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3
Place broccoli on grill and cook for about 10–12 minutes, flipping every few minutes, until knife-tender and slightly charred.
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4
While the broccoli cooks, make the ranch by mixing together the sour cream, mayonnaise, ranch seasoning and lemon juice, to taste. Drizzle over the warm broccoli and top with fresh torn herbs.
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