Side dish on the Grill: Grilled Garlic Broccoli

 It's grilling season and I can't believe I have never shared this grilled broccoli recipe. It's probably one of the first recipes I "made up." In college one summer, our group of friends were looking for something different to do as a side. And well, we were poor, and actually trying to be a little healthy. So we decided to try grilled broccoli, throwing it in a foil pack with some seasoning. This recipe has evolved over the years and it is one of my husband and I's staples. Super easy, healthy and delicious!

 

Grilled Garlic Broccoli

 

• About a pound of broccoli cut into florets
• one head of garlic peeled, the big chunks
• 2 teaspoons lemon pepper seasoning
• one teaspoon garlic salt
• about 10- 15 pumps of a no-calorie butter spray like Parkay or I can't believe it's not butter 
 
1. Create a large foil packet and toss the broccoli, garlic together
2. Spray the veggies with the butter.
3. Sprinkle with the seasonings and toss to coat
4. Close up the foil packet so it is sealed
 5. Throw on the grill and allow to steam in the packet for 15-20 minutes, shaking to mix up every few minutes.
 
 
 
**this serves about 4-6 people and can easily be adjusted to feed more.
**Super easy cook and clean up so it's a 1 on the Bryce dish scale. 



Grilled Salmon Packets with Lemons, Capers, and Rosemary

This was one of the first things I ever grilled out on my own as a young twenty-something. I saw Giada De Laurantis making it on the food network and just had to try it. My spin on her Salmon packet has evolved quite a bit over the years. But the flavors and the texture that melts in your mouth make it a crowd favorite. And I'm so grateful to Giada for being an inspiration as I started wanting to cook and experiment more in my youth.



 Grilled Salmon Packets with Lemons, Capers, and Rosemary

4 salmon fillets
4 tablespoons extra-virgin olive oil
1/2 teaspoon salt

1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper

4 tablespoons minced fresh rosemary leaves, plus one sprig for each piece of salmon
8 lemon slices (about 2 lemons)
4 tablespoons fresh lemon juice (about 1 lemon)
1/2 cup Marsala wine

4 tablespoons capers
4 pieces of aluminum foil

1. Brush salmon fillets with olive oil and season with salt, pepper, garlic salt and lemon pepper,  and minced rosemary. If the skin is on, don't worry about removing, if it isn't, brush both sides.
2. Put a piece of salmon in the center of each piece of foil. Make sure the foil is big enough to create a foil packet by folding it together and sealing. Go ahead an start to fold up each side so when you pour the liquid on it so it doesn't go everywhere.
3. Top each piece of salmon with 2 lemon slices, a spring of rosemary, a tablespoon of lemon juice, 2 tablespoons of marsala, and 1 tablespoon of capers
4. Tightly close the foil packets.
5. Grill over medium heat for about 10 minutes, until fish flakes with a fork.
6. Remove from heat, take salmon out of foil, serve immediately.