Grilled Broccoli

Adapted from the Neely's Grilled Broccoli Recipe, courtesy of Food Network

Grilled Broccoli
makes 3-4 servings

Ingredients

• 2 heads of broccoli, cut lengthwise
• 1/2 cup EVOO
• 1/2 teaspoon red pepper flakes
• 1/4 cup white wine vinegar
• salt and pepper
• 4 cloves garlic, minced
• 2 tablespoons Neely's Dry Rub (recipe below)

Directions

1. Bring a large pot of water to a boil over high heat.  Add the broccoli and salt to water; blanch broccoli until it turns bright green (about 1-2 minutes).
2. Remove broccoli to a large bowl of ice water to shock and stop the cooking.  Drain the broccoli and dry well with paper towels.  
3. Put the broccoli into a large resealable plastic bag.  
4. Whisk the EVOO, red pepper flakes, Neely's Dry Rub, white wine vinegar, salt, pepper, and garlic together in a medium bowl.  Pour mixture over the broccoli and seal the bag.  Move the broccoli around in the bag to coat with the marinade, and let broccoli marinate for at least 30 minutes.
5. Preheat the grill to medium-high heat.
6. Remove the broccoli from the bag, letting the excess marinade drip off.  Put broccoli on the grill
   and cook until lightly browned and tender, about 4 minutes. Transfer the broccoli to a plate to serve. 

Neely's Dry Rub

• 1 1/2 cup paprika
• 3/4 cup sugar
• 3 3/4 tablespoons onion powder

Combine in a small bowl. Since I only needed a small amount, I used 2 1/2 tablespoons paprika, 1 1/2 tablespoons granulated sugar, and 2 teaspoons onion po wder.