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Ingredients
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2 tbsp. torn fresh herbs (basil, dill, parsley)
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2 lb. broccoli (1 large head)
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3 tbsp. extra-virgin olive oil
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kosher salt and ground black pepper, to taste
Ranch Dip
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0.5 cup sour cream
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0.5 cup mayonnaise
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1 tbsp. Hidden Valley® Original Ranch® Salad Dressing, Seasoning & Recipe Mix Shaker
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lemon juice, to taste
1 Food Prep
Trim off the woody bottom half of your broccoli stems. Then, cut the head of your broccoli in half and cut each half into 1” wedges or “trees”.
- Lay your broccoli pieces out on a sheet tray or in a large bowl. Drizzle your olive oil over the broccoli and season with salt and pepper. Use your hands to gently toss, making sure to coat each piece of broccoli with oil and seasoning.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your broccoli directly onto the grate and cook for about 10–12 minutes, flipping every few minutes, until knife-tender and slightly charred.
While your broccoli cooks, mix together your ranch dip ingredients. Once you remove your broccoli from the grill, drizzle your ranch dip over the warm broccoli and top with fresh torn herbs.
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