Grilled Broccoli

Betsy Crocker: Grilled Broccoli

I’ve always had a love/hate relationship with vegetables. When I was growing up I hated them. The only ones I liked were peas and corn and I was convinced I didn’t like any of the others even though I never tried them. I was such a picky eater. I just refused to eat and would push all the vegetables around on my plate at dinner time. My mom used to tell me I couldn’t leave until I finished, and I would just fall asleep right there at the table. There was no winning with me. Sorry, Mom!

Sometime during high school I came to my senses and even became a vegetarian for a while. Cutting out the meat option forced me to try new things. And you know what? I liked it! I’d been missing out the whole  time.

Now, vegetables are a big part of our diet and I try my best to get one green in at every dinner. But there are days when the best I can do is order a salad right along with that box of pizza. We all have those days.

But today, we’re having my favorite – grilled broccoli. It’s slightly charred and covered in olive oil and parmesean cheese. I could eat a whole plate by myself, but the Mister keeps insisting that I share. Relationships are hard!

Trim broccoli stems and leave in large florets. Drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes. Place the florets on the grill and cook for 10 minutes, flipping each piece half way through.

Take the broccoli and immediately sprinkle with parmesan and a bit of mozzarella cheese. Cover with tinfoil and try to contain yourself for a minute while the cheese melts.

Rip the tinfoil off like a ravenous beast and dig in!

Betsy Crocker: Grilled Broccoli

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