JOIN! 12 Weeks for $1

Grilled Broccoli with Harissa Vinaigrette and Pickled Shallot

4 Servings

35 minutes plus grill prep

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.




Don’t be afraid to get deep charring on the broccoli, which creates nutty, smoky, bittersweet notes in the vegetable. Also, be sure to dress the broccoli while it’s hot. As they cool, the spears absorb the seasonings so each forkful is full-flavored.

35 minutes

plus grill prep


  • pounds broccoli, trimmed, stalks peeled

  • Kosher salt and ground black pepper


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Joel P.
June 26, 2023
Quick to prepare, and a great bold flavor. I didn't have shallots so I took a note from the article and used 1/4 red onion instead. The technique was slightly confusing - I had a broccoli stalk with a length of stem attached, so I sliced that along with the rest so each piece had a few inches of stem forming kind of a baton at the end. But this ended up being very tough, so next time I'll just trim it instead.