Grilled broccoli is tossed in a garlicky balsamic marinade, then charred to perfection and finished with lemon. It's a ...

For this recipe, pick up a large broccoli crown, garlic powder, za'atar, and grated Parmesan. If you don't have za'atar, De Witt recommends substituting it with 1 teaspoon of dried thyme and salt.

3. Fit a large saucepan with a steamer insert and several inches of water. Bring to a boil, add half the broccoli, cover the pan, and steam for 2 minutes. Transfer the broccoli to the baking sheet.

Add the broccoli and salt. Cook, stirring often, for 2 to 3 minutes more, or until the broccoli is tender but still bright green. Remove from the heat and stir in about 1/2 cup of the sauce. 3.

Bring broth to a boil in a large pot over high heat. Add broccoli and reduce heat. Cover and simmer until tender, about 10 minutes. Meanwhile, heat the oil in a small skillet over medium heat.

Place a large skillet over medium heat and add the olive oil. Once the oil is hot, add the tough ends of the broccoli rabe and cook for 2 minutes.

Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender.

Bring a large pot of water to a boil. Add 1 teaspoon sea salt, then the broccoli and broccoli rabe. Cook until tender, about 5 minutes. Scoop vegetables into a colander to drain.