Smoky, deeply charred broccoli is delicious, but grilling the vegetable can be tricky because the dense stems cook more slowly than the florets. Peeling the stalks, then cutting the broccoli into spears helps, but grilling still tends to dry out the vegetable before it’s fully cooked. The solution? We parcook the broccoli in the microwave. (Alternatively, you could blanch the broccoli in boiling water for 2 minutes, plunge into ice water just until cool, then pat dry.) Charred broccoli requires robust seasonings that can stand up to the brassica’s boldness. We borrowed a flavor combination from “Berber & Q: On Vegetables” by London chef Josh Katz and threw together a citrus and harissa vinaigrette. We toss some of the dressing with the broccoli before grilling, then some at the end for a jolt of brightness. Quick-pickled shallot and raisins, plus a handful of dill (or mint), are fantastic finishing touches.