During barbecue season, the grill is a handy outdoor cooker for steaks, hamburgers, hot dogs and fish. While the grill is still hot, roast the vegetables in your meal, too, to save time and energy. The flavor of many veggies, such as broccoli, is enhanced when roasted on the grill, especially when you add spices and flavorings. Not only that, grilling them outdoors keeps your kitchen cool and cuts down on cleanup.
Heat the grill to high heat.
Cut the broccoli into florets or spears with a sharp knife, making sure that the broccoli pieces are not so small that they fall through the grill.
Mix a marinade recipe with oil in a glass bowl. Place the broccoli pieces in the marinade and toss the broccoli with your hands, coating each piece with the marinade. Let the broccoli sit in the marinade for 10 to 20 minutes.
Rip off a large piece of tin foil, crimping the side edges to create a tray. Place the foil tray on the grill.
Place the marinated broccoli pieces on the foil tray, spreading them out in a single layer. Close the cover of the grill and allow the broccoli to cook for 10 minutes with the grill cover closed. Test the tenderness of the broccoli with a knife, then turn the pieces over with tongs. Remove the broccoli when the broccoli is tender but not soft.
Garlic, lemon, lime, wine vinegar and soy sauce are flavorful additions to a broccoli marinade. Add grated cheese or herbed butter after roasting, if you like.
Do not roast the broccoli too long, or it may become mushy and lose flavor.