Grilling is an American tradition that has been around for decades.  The food tastes fantastic, and it's a way to spend time outdoors with family and friends during the summer months. Grilled Broccoli with Avocado and Sesame is an easy way to enjoy grilled veggies with more character and depth of flavor than ever before. You can season grilled veggies like broccoli in a number of ways, but using pickled jalapenos, avocado, sesame seeds, and citrus brings a gorgeous contrast of flavor and texture.

Some veggies are more delicate than others, and you may think of broccoli as fragile if you grew up with it turning to mush from over steaming. However, broccoli can take a lot of punishment, charring to perfection over direct heat on the grill. Using medium heat, grill the broccoli until the florets are dark, charred, and beautiful. The dressing features avocado, lemon, and cilantro pureed until smooth. The pickled jalapenos are spicy and tangy. With tasty ingredients and helpful instructions, American Made Grills is here with outdoor menu ideas on these beautiful sunset evenings.

Serves 4

Grilled Broccoli with Avocado and Sesame Ingredients

Pickled Jalapeños

  • ½ cup white balsamic vinegar or unseasoned rice vinegar
  • ¼ cup dry white wine or water
  • 3 tablespoons sugar
  • 1 tablespoon kosher salt
  • 3 jalapeños, halved lengthwise, seeded

Broccoli and Dressing

  • 1 avocado, halved
  • 1 small garlic clove, finely chopped
  • ¼ cup tahini
  • 1 teaspoon finely grated lemon zest
  • 7 tablespoons fresh lemon juice, divided
  • ⅓ cup cilantro leaves with tender stems, plus more for serving
  • 8 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 pound broccoli (about 2 medium heads), stems peeled, heads halved lengthwise
  • 1 medium red onion, sliced into ½-inch rings
  • 1 tablespoon toasted sesame seeds

Grilled Broccoli with Avocado and Sesame Directions

Pickled Jalapeños

  1. Bring vinegar, wine, sugar, and salt to a simmer over medium-high heat in a small saucepan. Place jalapeños in a small bowl or jar and pour the brine over. Let sit until cool for at least one hour.

Do Ahead: Pickled jalapeños can be made one week ahead, covered and chilled.

Broccoli and Dressing

  1. Prepare a grill for medium, direct heat. Purée one avocado half, garlic, tahini, lemon zest, 5 Tbsp. of lemon juice, ⅓ cup cilantro, 4 Tbsp. of oil, and 2 Tbsp. of water in a blender, adding a splash of water if needed until smooth. Season with salt and pepper.
  2. Toss broccoli and onion with 2 Tbsp. of oil; season with salt and pepper. Grill, occasionally turning until broccoli crowns are dark brown in places and stems are crisp-tender, 5–7 minutes. Let cool slightly.
  3. Coarsely chop broccoli and onion. Toss in a medium bowl with the remaining 2 Tbsp. of lemon juice and 2 Tbsp. of oil; season with salt and pepper.
  4. Spread tahini dressing on a serving platter and top with broccoli mixture. Drain some of the pickled jalapeños (you will have extra). To finish, top broccoli mixture with the remaining chopped half of avocado, sesame seeds, drained jalapeños, and more cilantro.

Taken from

September 13, 2021 — Jason Klein