Originally aired May 31, 2012
- 2 bunches Broccoli
- Extra-virgin olive oil, for drizzling
- Salt and pepper, to taste
Remove the woody bottoms of the broccoli and cut into long spears. Blanch the spears until just tender, about 2-3 minutes, and then drop them into an ice bath. Remove the broccoli from ice bath and pat dry, drizzle with EVOO, salt and black pepper. Place onto grill, turning every couple minutes until slightly charred and tender. Serve with dipper.