Grilled broccolini is one of those deceptively simple dishes that's easy to gussy up for a special occasion. Charred and tender with crispy tips, it’s a fast and flavorful side that brings major Mediterranean vibes to your table. Whether you're cooking outside or using a grill pan indoors, this one checks all the boxes: easy, elevated, and endlessly versatile.
If you’ve been around here for a while, you know I have a soft spot for broccolini. It’s one of my go-to vegetables—not just for its elegant look but because it preps and cooks quickly, takes well to bold flavors, and always adds something interesting to the plate. This recipe is a perfect example. Grilled broccolini is paired with lemon herb yogurt sauce and finished with toasted almonds for crunch. It’s fresh, fast (just 20 minutes), and exactly the kind of veg-forward dish that makes healthy eating feel like a treat.
What is broccolini?
Broccolini is a hybrid vegetable—a cross between traditional broccoli and Chinese broccoli (gai lan). It has long, slender stalks, small florets, and tender leaves, all of which are edible. The flavor is milder and slightly sweeter than broccoli, which makes it a fantastic choice for high-heat cooking methods like grilling or roasting.
Broccolini vs. Broccoli Rabe: While they may look somewhat similar at first glance, these two are very different. Broccoli rabe (or rapini) is more bitter, with leafy tops and thinner stems. It's usually blanched or sautéed to mellow out the flavor. Broccolini, on the other hand, is tender and sweet—and in my opinion, much more versatile. It’s a staple in my kitchen for quick weeknight dinners and colorful side dishes alike.
Ingredients
- Plain Greek yogurt - I prefer 2%, but full fat will work too. If you use plain yogurt, I recommend adding a bit more olive oil to give it a silkier mouthfeel.
- Garlic - Just one small clove is all that is needed for this recipe. You can also substitute ½ teaspoon of granulated garlic.
- Fresh herbs - use any combination of parsley, mint, and/or dill that you have on hand.
- Fresh lemon juice - Fresh lemon juice is SO much better here. If you must use bottled, start with half and adjust to taste.
- Extra virgin olive oil - My favorite is Graza's "Drizzle" EVOO, which is widely available. You can also use the code PARSLEY for 10% off your first purchase directly from Graza.
- Kosher salt - If you use table salt, start with half.
- Broccolini - Also called baby broccoli. Be sure to trim the bottoms well, as any woody parts left on the stems don't cook well using this method.
- Freshly ground black pepper - To taste.
- Sliced almonds - Slivered almonds work too. Pine nuts are a good substitute.
- Aleppo pepper or sumac for garnish - Totally optional, but delicious and beautiful!
More broccolini recipes from Parsley & Parm
Tips for perfect grilled broccolini
- Thick-stemmed broccolini? Pre-steam for the best outcome: A quick microwave steam (just one minute with a splash of water) softens the stalks and helps tenderize thicker stems.
- Don’t over-oil: Just a tablespoon of olive oil is enough. Too much oil can lead to flare-ups on the grill and soggy vegetables.
- Use high heat: You want a good sear and those signature char marks. Medium-high heat on a grill or grill pan works beautifully.
- Roasting option: No grill? No problem. Roast at 425°F for about 20 minutes until tender and slightly crisp.
FAQ: Grilled broccolini
You can, but it won’t have quite the same effect. Broccolini’s long, tender stems and mild flavor are ideal for grilling. Regular broccoli florets can work in a pinch—just cut them into large pieces so they don’t fall through the grill grates.
You can’t go wrong with parsley, dill, or mint. I love using a combination—parsley + mint is bright and cooling, while parsley + dill brings more tang.
Labneh or plain regular yogurt will also work, though the sauce will be a bit thinner. You can adjust the lemon and oil to balance the texture.
Yes! It’s vegetarian and packed with protein and healthy fats from the yogurt and almonds.
Prep ahead and storing leftovers
Make ahead tips:
The herbed yogurt sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. Toasted almonds can be prepped ahead and kept at room temperature in a sealed container.
Storing leftovers:
Grilled broccolini will keep in the fridge for 3-4 days. Store the broccolini and sauce separately if possible. Reheat the broccolini in the microwave for about a minute at 50% power.
Did you make this recipe?
Leave a comment and a rating below—I’d love to know how this grilled broccolini turned out for you. Your feedback, questions, and ratings all help me get better at developing recipes and making Parsley & Parm more helpful for my readers!
Grilled Broccolini with Herbed Yogurt Sauce
Ingredients
- 1 cup plain Greek yogurt -whole milk or 2%
- 1 small clove garlic -grated or finely minced
- 1 tablespoon minced fresh herbs -parsley, dill, or mint (or a combination)
- 1 tablespoon fresh lemon juice -plus more to taste
- 1 tablespoon extra virgin olive oil
- Pinch of kosher salt
- ¼ cup sliced almonds
- 1 bunch broccolini -about 10–12 oz, trimmed
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
- Freshly ground black pepper -to taste
- Aleppo pepper or sumac -optional garnish
Instructions
- In a small bowl, mix together the yogurt, garlic, herbs, lemon juice, olive oil, and a pinch of salt. Taste and adjust lemon or salt as needed. Chill until ready to serve.1 cup plain Greek yogurt, 1 small clove garlic, 1 tablespoon minced fresh herbs, 1 tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil, Pinch of kosher salt
- In a small dry skillet over medium heat, toast the sliced almonds until golden and fragrant, about 3–4 minutes. Stir frequently to prevent burning. Set aside.¼ cup sliced almonds
- If your broccolini stems are thick or woody: Add the broccolini to a shallow bowl with a tablespoon of water. Cover and microwave for 1 minute (this pre-cook is optional, but makes the broccolini extra sweet). Skip this step for broccolini with thinner stems.1 bunch broccolini
- Toss the broccolini with olive oil, salt, and black pepper. Grill over medium-high heat (on an outdoor grill or grill pan) for about 6–8 minutes, turning occasionally, until the stems are tender and the tops have nice char marks.1 tablespoon extra virgin olive oil, ¼ teaspoon kosher salt, Freshly ground black pepper
- Add the grilled broccolini to a platter. Drizzle with the yogurt sauce, scatter the toasted almonds over the top, and finish with a squeeze of lemon and a sprinkle of Aleppo pepper or sumac if using.Aleppo pepper or sumac
Notes
- Roast the broccolini at 425°F for 20 minutes. No need to pre-steam.
- ½ teaspoon of granulated garlic can be substituted for fresh garlic in the sauce.
- Slivered almonds or pine nuts will work in place of sliced almonds.
- Use any combination of herbs you like in the yogurt sauce. I like parsley and mint together, or parsley and dill.
- This recipe will also work with asparagus.
Need more servings?
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Nutrition*
*All nutritional values are estimates only. They are calculated by an online resource.
Claudia says
Just grilled some broccolini and served it with the lemon herb yogurt sauce—so fresh and zesty! Definitely a new favorite side! 🥦🍋
Sonja says
I never tried broccolini with yoghurt sauce and after this have no idea why! This was so lovely and refreshing with the lemony herb flavors!
Krystle says
The sauce is SO good, my family doesn't usually like green things but they gobbled it up.
Maggie says
This elevated broccolini to the next level!! A new house staple, thank you!
Paula says
I've been on a broccolini kick lately, and this was a new recipe for me and it is the best I've tried yet! So fantastic!