This Grilled Broccolini will quickly become your favourite way to serve the green veggie. The broccolini is grilled until lightly charred and then tossed in a tahini lemon sauce and topped with sesame seeds and sunflower seeds. This charred broccolini is so flavourful and easy to prepare! This broccolini recipe is Whole30, Paleo, Keto, Vegan, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal. 

Grilled Broccolini with Tahini Sauce
This grilled broccolini contains just a few simple ingredients but prepared the right way it’s truly a stand out side dish. Broccolini is cooked on the grill until slightly charred and then tossed in a creamy tahini sauce and sprinkled with sesame seeds and sunflower seeds for a bit of crunch. I’ve never been a massive fan of broccolini, but it turns out that that is only because I’ve never tried grilling it before, what a game changer. When it’s cooked on a grill pan (or barbecue) it develops this delicious charred flavour and the stems become slightly tender without turning to mush.


Grilled Broccolini


Broccolini is a green vegetable that is a hybrid between broccoli and Chinese kale, developed in the 1990s in Japan. It has long, slender stalks that are topped with small, tender florets. The stems and leaves are thinner and more delicate than traditional broccoli, and it has a slightly sweeter and milder taste with a subtle peppery note. In terms of its seasonality, broccolini is typically available year-round in most grocery stores and markets, but its peak season is from late fall through early spring.



Preheat a barbecue to medium high heat. After tossing the broccolini in olive oil lay it out evenly on the grill and use tongs to turn the stalks every minute or so to ensure that they don’t burn. The broccolini should take approximately 4-8 minutes depending on the thickness of the stalks. 



If you don’t have a grill pan or barbecue you can still make this broccolini recipe. Roast the broccolini in the oven at 425° Fahrenheit (220° Celsius) for about 15 minutes until the florets begin to brown. The key is to get that charred flavouring without over cooking and turning the stems to mush. After 15 minutes of cooking if they are tender but not browned on the edges I recommend turning the oven to broil and browning the broccolini for 2-3 minutes. 


Charred Broccolini



Tahini is a paste made from toasted sesame seeds and is a staple ingredient in many Middle Eastern and Mediterranean cuisines. Tahini has a nutty flavor and a smooth, creamy texture and is often used as a condiment or a dip. It is also a good source of protein, healthy fats, and various minerals such as magnesium, phosphorus, and calcium. Tahini is typically available in jars and can be found in most grocery stores and specialty food stores.



The tahini and lemon sauce is the perfect combination of creamy and tart and really brings this grilled broccolini recipe together. The sauce can be made a few days in advance and stored in the fridge until ready to serve. I prefer to add all of the ingredients (tahini, lemon juice, red wine vinegar and garlic) to a blender and blend until smooth for a light and fluffy consistency. Alternatively you can combine the ingredients in a bowl (be sure to mince the garlic first) and whisk until well combined and smooth in consistency. You may need to add a splash of water to the sauce to thin it out and make it lighter in texture.


Charred Broccolini


This charred broccolini is a fantastic make ahead recipe that can be served warm or cold,and as a side dish or salad.  I like serving the grilled broccolini with barbecued chicken, fish or steak or with other veggie forward salads as part of a delicious vegetarian meal. Here are a few dishes that would be delicious served alongside the grilled broccolini:



Absolutely! You can grilled the broccolini up to a day in advance and store it in an airtight container in the fridge. If grilling the broccolini ahead of time I recommend serving it at room temperature to ensure that it does not become mushy when reheated. The tahini lemon sauce can be made up to 3 days in advance and stored in the fridge. Give it a stir before serving and add a splash of water if it has thickened up too much in the fridge. 


Leftover grilled broccolini will last for up to 4 days in the fridge and can be enjoyed warm, at room temperature or cold. I recommend storing the charred broccolini and tahini sauce separately and only drizzling it overtop (or dipping) right before serving. 


Grilled Broccolini with Tahini Sauce

Here are more grilled vegetable recipes that you might enjoy:


If you make this broccolini recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Grilled Broccolini with Tahini Sauce

Every Last Bite
This Grilled Broccolini will quickly become your favourite way to serve the green veggie. The broccolini is grilled until lightly charred and then tossed in a tahini lemon sauce and topped with sesame seeds and sunflower seeds. Leftovers will last for up to 4 days in the fridge.
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Diets Dairy Free, Gluten Free, Grain Free, Keto, Paleo, Specific Carbohydrate Diet Legal, Vegan, Whole30
Servings 4
Calories 161 kcal


  • 1 lbs broccolini
  • 1 tbsp olive oil
  • 1 lemon cut in half
  • 2 tbsp tahini
  • 2 tsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 clove garlic
  • 1/4 cup water (you may need more)
  • 1 tsp maldon/flaked salt
  • 2 tbsp sunflower seeds
  • 2 tsp white or black sesame seeds


  • In a bowl toss the broccolini in olive oil until well coated. 
  • Heat a grill pan on medium high heat and spread the broccolini out evenly (you may need to cook them in batches to ensure everything cooks properly).  Allow them to cook for approximately 6 minutes, turning them half way through cooking to ensure they brown and slightly char on both sides. Once they finish cooking place them on a plater and repeat cooking with the remaining broccolini until all cooked. 
  • Once the broccolini in finished cooking add the lemon halves to the grill and cook cut side down for 3-4 minutes until girl marks form. 
  • In a blender or nutribullet container combine the tahini, red wine vinegar, lemon juice, garlic and water and blend until smooth. Add a splash more water if the sauce looks too thick. 
  • Place the broccolini on a serving platter, drizzle with the tahini sauce and sprinkle generously with the Malden salt, sunflower seeds and sesame seeds. Garnish with the grilled lemon halves and optional lemon zest before serving. 
Calories: 161kcalCarbohydrates: 14gProtein: 7gFat: 10gSaturated Fat: 1gSodium: 38mgPotassium: 112mgFiber: 3gSugar: 4gCalcium: 104mgIron: 2mg
Tried this recipe?Leave a comment below and let us know how it was!

Grilled Broccolini with Tahini Sauce