Floyd the Food Guy

Let's grill a vegetable that people don't normally think of as a vegetable you might grill. Let's grill some broccoli.

This is what I suggest, take a crown of broccoli and place it on the cutting board upside down. Using a sharp knife, cut an "X" right in that broccoli and spread it apart into four equal pieces.

Now, put it on a plate, or a tray, or anything you like and coat all sides of the broccoli with a little bit of olive oil, a very light drizzle. Then you can season it anyway you would like. Now you could use a little bit of plain salt, you could use garlic salt, or in this case I am going to use just a touch of season salt. I like what it does to broccoli, I like the flavors it brings out in the broccoli, and it is going to work quite well.

Now broccoli is not difficult or strange or unique as far as the grilling process is concerned. Like anything else, it just needs your attention. Move it around, check it frequently. Put it into a spot where it is going to cook evenly and the fire is good. But, pay attention to it as you are cooking it. Limp broccoli is an indication that it is firm to the bite or al dente, and that is just perfect.

Then, place your broccoli on a serving plate and garnish it. I have some fresh oak leaf lettuce from the garden in red, a little flower. There you have it, grilled broccoli.