Califonia Bountiful

Lemon-thyme marinated grilled broccoli with smoked paprika aïoli

Looking for a different way to serve broccoli at a party? Sacramento caterer Joan Leineke says to grill, brush with lemon-thyme vinaigrette and serve with smoked paprika aïoli.

Joan Leineke Catering Co., Sacramento

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3 or 4 broccoli crowns

Lemon-thyme vinaigrette
1/2 cup extra virgin olive oil
2 tbsp. balsamic vinegar
1 tbsp. finely chopped shallots
1 tbsp. finely chopped garlic
1 tbsp. finely chopped fresh thyme
1 tbsp. salt
1/2 tbsp. freshly ground pepper
Grated zest of 1 lemon

Smoked paprika aïoli
2 cups mayonnaise
2 tbsp. extra virgin olive oil
2 tsp. lemon juice
1 tsp. smoked paprika
1 clove garlic, finely chopped


Cut broccoli crowns in half lengthwise. Blanch in a large pot of boiling water or steam for 5 minutes or until fork can just pierce the stem. Be careful not to overcook, because you will be grilling them later. Drain well and cool.

For vinaigrette: Stir together all ingredients. This can be done 2 days ahead and refrigerated.

For aïoli: Process all ingredients in a food processor.

When ready to serve, preheat the grill. Brush broccoli crowns with vinaigrette and place cut side down on the grill. Grill until nicely browned with a little char, about 5 to 10 minutes per side. Cut each crown into lengthwise spears and serve with smoked paprika aïoli to dip.

Makes 35 to 40 spears

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