Grilled Ranch Broccoli and Torn Herbs
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.
Cooking for 6 people
Ingredients
- 2 tbsp.
torn fresh herbs (basil, dill, parsley)
- 2 lb.
broccoli (1 large head)
- 3 tbsp.
extra-virgin olive oil
-
kosher salt and ground black pepper, to taste
Ranch Dip
- 1/2 cup
sour cream
- 1/2 cup
mayonnaise
- 1 tbsp.
Hidden Valley® Original Ranch® Salad Dressing, Seasoning & Recipe Mix Shaker
-
lemon juice, to taste
1Food 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.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
3The 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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