Grilled Broccoli Parma-Style
by Alice Nulle
of Woodstock, Illinois
"I started using this recipe in 1987, when I began cooking light...it's been a favorite side dish ever since. With its lemon and Parmesan flavors, it once took second-place in a cooking contest. --
This recipe won Second Place at the Wisconsin State Journal in 1986.
3 large stems broccoli
1/3 cup olive oil
2 1/2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese, low-fat if possible
Trim any leafy greens from broccoli and peel stalks. Trim to 3 1/2 inch lengths. Cut each stalk in half, slicing through flowerets. Place broccoli in glass dish. Combine oil, lemon juice, salt, and pepper. Pour over broccoli; toss to coat. Let stand, covered, for 30 minutes.
Just before grilling, toss broccoli in marinade. Put cheese in plastic bag. Add broccoli one stalk at a time and shake until coated. Arrange broccoli on outer edge of grill over medium heat, cover. Cook with vents open for about 10 minutes per side or until crisp tender.