When I grill outside, I tend to grill my whole dinner, including the vegetables. There are so many grill gadgets on the market, making it much easier to prepare an entire meal right on top of the grill, but most of them are not necessary. I do have a grill pan with one handle, that has holes across its surface that I use quite often, and it’s especially nice for grilling vegetables, but you can always use a cast-iron skillet for similar results. I don’t ever want to discourage outdoor grilling, even as the season begins to come to end for some, because you don’t have the right equipment.
Grilling vegetables, like broccoli, turns out wonderfully on top of a grill. The texture stays crisp tender, while the tips of the florets get a light char dusting. I think the cooking results are as good as roasting inside an oven at a high temperature. It’s super simple to place some broccoli florets into a pan and cook over medium heat on a grill, then toss with a miso-butter, that you heat up in a microwave. The sweet and savory components of miso with broccoli are magical together, and even the finicky broccoli eaters will devour their plate of greens, you just watch. You can find fresh miso in the refrigerator section of almost any grocery store.
1 head of broccoli, cut into florets
2 tablespoons unsalted butter
2 heaping tablespoons white or yellow Miso
salt & pepper
vegetable oil for cooking
- Preheat grill to 400 degrees. Toss broccoli florets with a drizzle of vegetable oil and sprinkle with salt and pepper. Place in a perforated grill pan, or a cast iron skillet.
- Place skillet on grill and cook, stirring every 5 minutes or so. Cook for 20 minutes in total, checking for doneness.
- While broccoli is cooking, in a small bowl, add butter, miso and a pinch of pepper. Place in microwave for 30 seconds, stir until smooth. Thin with a tablespoon or two of water, until thin enough to spoon over broccoli.
- Remove skillet from grill and place broccoli in a bowl. Spoon miso butter over top and toss to coat each floret. Enjoy!