A simple way to get something healthy in your belly, this recipe for grilled broccoli will do the trick. A little vegetable oil on the florets will help the seasonings adhere.
Trim the heavy stalk off the the broccoli, leaving the rest of the crown intact. Coat lightly with oil.
I prefer to use a spray on vegetable oil. The force of the spray pushes the oil down into the florets, coating the broccoli a little better than if the oil were brushed on.
And the oil coating is important, since broccoli can become dry and tough on the grill without it.
Spice it up with a little seasoned salt, garlic powder and black pepper. I've tried Old Bay Seasoning before and it's pretty good that way too. Place the crown stem side down on a medium grill over direct heat and close the lid.
Cook for about ten minutes, or until it becomes softened to your liking. Some like it more done than others. Remove it from the grill and cut into serving size pieces. Drizzle with melted butter for more flavor.
You can also steam broccoli right on the grill. Purchase a bag of fresh broccoli florets, or trim the tough stalk from whole broccoli crowns.
Peel the tough, fibrous skin from the larger stalks and slice them into quarter-inch thick lengths. Add 'em to the foil pack of florets and they will cook just as quickly.
Tear of length of heavy duty aluminum foil off of the roll that's long enough to enclose your broccoli pieces. Pile the greenery in the middle, season with salt and black pepper to taste, and add one or two generous pats of real butter.
Fold up the edges of the foil and seal them over the broccoli mound. It's all ready for the grill!
To prevent the broccoli from burning, use indirect heat, with the grill at or near 300 degrees. Carefully open the foil pack after 15 minutes of cooking and check for tenderness. Again, be careful! A burst of hot steam from the package can cause an uncomfortable burn!
Since preferences differ regarding how completely broccoli should be cooked, I leave the length of grilling time up to you.
Some like their broccoli cooked until it's dark green and super tender. I prefer it when it's still bright green and has a little bit of crunchiness.
Transfer the grilled broccoli - AND the butter! - into a bowl before serving. Toss it in the molten butter so all the florets are coated.