Broccoli Raab on the Grill

Our broccoli raab grew in prodigious quantities, and then just as quickly as it had arrived, it bolted – thanks to the Seattle heat wave – and was done. Before it left, we ate a lot of it. Broccoli raab (also called rapini) is in the brassica (mustard) family, and grilled, it has a uniquely peppery, smoky, slightly spicy flavor. It is delicious!

Fistful of Green Glory
Fistful of Green Glory

Drizzle a bunch of broccoli raab with olive oil and sprinkle with salt and pepper. Grill on a medium heat grill, grouped into bunches so they steam as well as grill. They’re done when they’re charred in places and tender to the tooth.

Grilled Broccoli Raab
Grilled Broccoli Raab


  • broccoli raab (several bunches)
  • olive oil
  • salt and pepper

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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