Grilled Broccoli Mushrooms With Lemons Recipes

GRILLED BROCCOLI

Steps:

• Place broccoli in a large bowl. Combine lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes. , Toss broccoli; drain broccoli, discarding marinade. Place cheese in a small shallow bowl. Add broccoli, a few pieces at a time, toss to coat., Prepare grill for indirect heat using a drip pan. Place broccoli over drip pan on an oiled grill rack. Grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with grilled lemon slices and red pepper flakes.

EASY LEMON AND GARLIC BROCCOLI

Steps:

• Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

ADDICTIVE ROASTED BROCCOLI AND MUSHROOMS WITH ONION WEDGES

Steps:

• Preheat oven to 425°F. Place the broccoli florets, mushrooms and red onion on a large baking sheet. Drizzle with olive oil and toss to coat. Season to taste with salt and black pepper. Roast in preheat oven for 20-25 minutes or until lightly brown and tender. Remove from the oven. Drizzle with balsamic vinegar and toss to coat. Serve immediately.

GRILLED BROCCOLI & MUSHROOMS WITH LEMONS

Steps:

• 1. Combine all ingredients in a large ziplock bag (or bowl with secure lid)
• 2. Gently toss, turning bag to coat all pieces well
• 3. Place directly on grill, or you can use a veggie grilling pan with holes so no pieces fall through.
• 4. Grill until just cooked to crisp-tender, but not charred. About 20-30 minutes when set off center of heat.
• 5. Place in serving bowl and squeeze 2-4 of the lemon slices over the broccoli & mushrooms, then drizzle with a bit more olive oil. Toss & serve.

GARLIC GRILLED BROCCOLI | HOW TO GRILL BROCCOLI

Steps:

• Toss together the broccoli, oil, salt, pepper, and garlic powder. Make sure the broccoli is well coated.
• Place a large piece of foil on the grill. Add the broccoli on top and grill for 8-10 minutes until tender crisp.

ROASTED BROCCOLI AND MUSHROOMS

Steps:

• Preheat the oven to 400, and line a baking sheet with parchment paper.
• Rinse and chop the broccoli into bite-sized pieces; place them on the lined baking sheet.
• Wipe the mushrooms with a wet cloth to clean them. I halved any huge ones to make them around the same size.
• Drizzle with olive oil, and sprinkle on garlic powder, salt and pepper; toss with hands to evenly coat everything.
• Cook in the oven until tender, about 15 minutes.
• Taster to see if you need to add any more salt or pepper, and serve immediately.

CHAR-GRILLED BROCCOLI WITH FETA AND CHARRED-LEMON DRESSING

Steps:

• Bring a char-grill pan or barbecue to high heat. Drizzle broccoli with olive oil, season to taste and grill, turning occasionally, until charred and tender (8-10 minutes). Set aside. Grill lemon cheeks, turning occasionally, until charred and softened (6-8 minutes), then set aside.
• Squeeze the juice from one of the lemon cheeks into a bowl, then finely chop the cheek and add to juice along with extra-virgin olive oil, vinegar and garlic, and whisk to combine. Season to taste and set aside.
• Coarsely chop half of the broccoli and combine in a bowl with mint, parsley, onion and feta, season to taste and toss to combine. Drizzle with dressing to taste and toss again to coat.
• Arrange broccoli slices on a serving platter, drizzle with a little more dressing, then pile chopped broccoli mixture on top. Scatter with pistachios and serve with charred lemon cheeks.

ROASTED BROCCOLI AND MUSHROOMS

Steps:

• Preheat over to 425 degrees F.
• Toss all ingredients together and spread out on 2 large baking sheets (don't overcrowd sheets).
• Roast for 20 minutes.

GRILLED PORTOBELLO MUSHROOMS WITH GARLIC SAUCE

Steps:

• In a shallow dish, mix all the ingredients under marinade. Place the portobello mushrooms in the dish and brush the marinade all over, Let it marinade for 10 to 15 minutes.
• Heat a grill or a heavy bottom pan over medium heat. Spray or brush oil on the pan. When hot, place the mushrooms on the pan, partially cover and cook for 3 to 4 minutes per side. If the the mushrooms are thin, they will cook through in the time. If they are thick, transfer to the oven and bake at 400 degrees F for 15 minutes or until a knife goes through easily. To Bake the marinated mushrooms without grill step, bake for 25 to 30 minutes in the shallow dish.
• Make the sauce: Heat oil in a skillet over medium heat. Add onion and garlic and pinch of salt and cook until translucent.
• Transfer half of the mixture to a blender. Add the rest of the ingredients and blend until smooth. Blend a couple of times of 1 minute cycles so the cashews blend in.
• Pour the blended mixture into the skillet with the remaining onion garlic and cook over medium heat until thickened. Taste and adjust salt and flavor. Add a dash of thyme and a tsp of vegan worcestershire or soy sauce for additional flavor if needed.
• Serve the mushrooms drizzled generously with the creamy sauce, fresh basil (adds great flavor) and black pepper.

GRILLED BROCCOLI WITH LEMON & PARMESAN

Steps:

• In a large mixing bowl, toss broccoli with oil to coat. Season with salt, pepper, and a pinch of crushed red pepper; toss again.
• Heat grill to at least 400 degrees with vegetable grill pan in place during pre-heat. When ready, spread the broccoli over the grill pan and grill over high heat (med-high if grill runs hot) for 6-8 minutes, stirring and turning after a couple of minutes, until well browned in spots and fork-tender. Save the mixing bowl for the broccoli to go back into after being grilled.
• Remove from grill and transfer back to the mixing bowl. Toss with lemon zest and grated Parmesan. Taste and season with salt and freshly ground pepper. Top with shaved Parmesan for garnish, as desired. Serve immediately.

LEMON-PEPPER ROASTED BROCCOLI AND CAULIFLOWER

Steps:

• Combine broccoli, cauliflower, olive oil, lemon-pepper, seasoned salt, and red pepper flakes in a large bowl; stir well. Spread out evenly on a baking sheet.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roast in the preheated oven for 12 minutes. Stir and roast until tender, about 12 minutes more.

LEMONY GRILLED BROCCOLI

Steps:

• Trim 1 bunch broccoli; peel the stems and quarter the bunch lengthwise. Toss with olive oil; season with salt and pepper. Grill until charred and tender, 2 to 3 minutes per side. Whisk 3 tablespoons olive oil, the zest and juice of 1 lemon, 1 tablespoon each grated pecorino and water and 1 teaspoon dijon mustard; season with salt and pepper and drizzle over the broccoli. Top with shaved pecorino.