The idea of smearing a mayo based sauce onto vegetables prior to grilling might feel counterintuitive until you realize that mayo provides not only flavor but also gives the vegetable a nice nonstick coating. The broccoli gets nicely charred and crispy, and the addition of Dijon and red pepper flakes makes this simple dish everyone’s favorite.
Serves 4, easily multiplied
Ingredients
1 large head (about 2 pounds) broccoli, cut into long florets
¾ cup mayonnaise (I like Dukes)
2 tablespoons Dijon mustard
½ teaspoon red pepper flakes (I like Espelette pepper, which is fairly mild. Season to your taste!)
juice of ½ lemon kosher salt
Method
- Place florets in a large bowl or on top of a sheet tray. Using gloved (or clean) hands, add the mayo, Dijon, and pepper flakes, coating the vegetables into every nook and cranny. Set aside. Do not clean off the sheet pan or bowl.
- Heat a grill (gas or charcoal) with two heat zones, one side hotter than the other. For a charcoal grill, pile all the coals on one half. For gas, turn on half the burners.
- Lay all the florets directly on the hot side of the grill. Close the lid and let cook for 2-3 minutes without touching them. After 2 minutes, open the lid and flip the florets over, adjusting as needed to ensure the pieces are getting well-browned and cooked through. Close the lid for another 1-2 minutes.
- Once the florets are browned, move them to the cool side of the grill to finish cooking, about 3-5 minutes. Taste a few pieces to test for doneness. Transfer broccoli back to bowl or sheet pan. Drizzle with lemon juice and toss. Sprinkle it with red pepper flakes. Delicious warm, but also great at room temperature, or even straight from the fridge the next day!