Grilled Broccoli

I usually roast broccoli, but recently we were having grilled steak and I thought while it was up and running, maybe we should do the broccoli that way too.  It is a bit more work, and I am not sure that you can tell by the end result, but certainly during the summer months when it is hot, and you might want to keep the oven off, this would be a very good alternative.

 

• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 head broccoli, approximately 2 pounds, cored and cut into 1-inch florets
• Kosher salt, to taste
• 1 tablespoon finely chopped fresh parsley
• Flaky sea salt (optional)         

1. Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
2. In a large bowl, whisk together the tamari or soy sauce with the vinegar. Add the olive oil while whisking vigorously. Add the broccoli and toss to coat. Sprinkle lightly with kosher salt.
3. Place a grill basket on the grill and add the broccoli to it. Grill, tossing frequently, until the florets are crisp at the edges and tender within, with just a little bit of bite to them, approximately 10 to 12 minutes