Grilled Broccolini Tahini Drizzle

Name: Grilled Broccolini Tahini Drizzle
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb Broccolini; 2 tbsp Extra-virgin olive oil; 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 0.33 cup Tahini; 2 tbsp Fresh lemon juice (about 1 lemon); 1 clove Garlic, finely minced; 2 tbsp Warm water (to thin tahini); 1 tbsp Toasted sesame seeds (for garnish); 0.25 tsp Red pepper flakes (optional)

A bright, smoky grilled broccolini tossed with a creamy, tangy tahini drizzle — a quick vegetable side that pairs perfectly with steaks, chicken, or a summer grill spread. The charred stems add savory depth while the tahini-lemon sauce brings the current tahini trend to an easy weeknight side.

0.0(0 reviews)

Prep: 10m · Cook: 8m · Total18 mins

DifficultyEasy

Serves4

AuthorJake

Ingredient Spotlight

Tahini

Tahini is a paste made from toasted, ground sesame seeds and is a staple of Middle Eastern, Mediterranean, and North African cuisines. It tastes rich, nutty, slightly bitter, and oily, with a warm sesame aroma. You can find it in most supermarkets (international/condiment aisle), Middle Eastern or Mediterranean grocery stores, or online; a common substitute is natural peanut butter for a similar texture and richness, or sunflower seed butter as a nut-free alternative—thin either with water or lemon juice to match tahini’s consistency.

Jake's note

"This recipe shines when you want a fast, flavorful grilled vegetable that feels special but takes almost no time. Home cooks will love how the tahini drizzle elevates simple broccolini into a dish that complements everything from casual burgers to a dinner party main."

Grilled Broccolini Tahini Drizzle

This Grilled Broccolini with Tahini Drizzle is built on a simple contrast: the bitter, charred sweetness of broccolini stalks against a creamy, lemon-bright tahini sauce. Grilling concentrates the vegetable’s natural sugars and adds smoky, almost meaty notes from the charred stems, while the tahini cuts through with sesame richness and a little acid to keep the palate lively. The result is not a sauced vegetable so much as a dressed one — you still get snap in the stem and a silky finish on each bite.

What makes this version work is the attention to texture and balance: trimming and halving thicker stems ensures even cooking, a splash of warm water tames tahini’s thickness into a glossy drizzle, and a final sprinkle of toasted sesame seeds echoes the sauce so every forkful sings of sesame in two textures. It’s quick enough for a weeknight grill and confident enough to sit alongside steaks, grilled fish, or a composed grain bowl — for cooks who want something vegetable-forward that still holds its own on the plate.

Plan your timing

Enter your target meal time:

6:37 pm–6:40 pm→Trim and season broccolini

6:40 pm–6:43 pm→Preheat and prepare the grill

6:43 pm–6:46 pm→Grill until charred and tender

6:46 pm–6:49 pm→Make the tahini drizzle

6:49 pm–6:52 pm→Dress and garnish

6:52 pm–6:55 pm→Serve and store

Ingredients

Yield

Instructions

Trim and season broccolini

Trim any tough stem ends from the broccolini and, if thicker stems are present, slice them lengthwise so they grill evenly. Toss the broccolini in a bowl with the olive oil, kosher salt, and freshly ground black pepper until well coated.

For this step

1.5 lbBroccolini
2 tbspExtra-virgin olive oil
1 tspKosher salt
0.5 tspFreshly ground black pepper

Preheat and prepare the grill

Preheat your grill to medium-high (about 400–450°F / 200–230°C) and brush or oil the grates to prevent sticking. Arrange broccolini perpendicular to the grates so the stems won't fall through and grill directly over the heat.

Grill until charred and tender

Place broccolini on the hot grill and cook 3–4 minutes per side, turning once, until stems are tender-crisp and nicely charred. Remove from the grill when stems yield to a fork but still have a bit of bite.

For this step

0.38 cupTahini
2 tbspFresh lemon juice (about 1 lemon)
1 cloveGarlic, finely minced
2 tbspWarm water (to thin tahini)
0.25 tspRed pepper flakes (optional)

Make the tahini drizzle

In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, and warm water until smooth and pourable; add the red pepper flakes and season to taste. If the sauce is too thick, add another teaspoon of warm water at a time until it reaches a drizzling consistency.

Dress and garnish

Arrange the grilled broccolini on a platter, drizzle evenly with the tahini sauce, and sprinkle with toasted sesame seeds. Finish with an extra pinch of red pepper flakes or a light squeeze of lemon if you like more brightness.

For this step

1 tbspToasted sesame seeds (for garnish)

Serve and store

Serve warm alongside grilled meats, fish, or grain bowls; it's especially good with steak or lemon-roasted chicken. Leftovers keep covered in the refrigerator for up to 3 days — store the tahini separately and warm the broccolini briefly before serving to refresh the char.

Tips from the kitchen

Trim thick stems

Cut off any fibrous brown ends and split stems lengthwise if bulky so the broccolini cooks evenly and chars without burning the tips.

Oil the grates well

Brush or rub the grill grates with oil before heating to prevent sticking and preserve the delicate florets when you flip them.

Watch your heat

Grill at medium-high so you get quick char without overcooking; 3–4 minutes per side gives tender-crisp stems rather than limp, mushy ones.

Smooth the tahini

Whisk lemon into the tahini first, then add warm water a teaspoon at a time—this prevents the sauce from seizing and yields a silky, pourable drizzle.

Toast sesame seeds

Briefly toast seeds in a dry skillet until fragrant and light brown to amplify their flavor and add crunch as a finishing touch.

Variations & substitutions

Oven-roasted option

If you don’t have a grill, roast broccolini on a sheet pan at 425°F for 12–15 minutes, finishing with a quick broil to get charred edges.

Lighter yogurt tahini

Mix equal parts tahini and Greek yogurt and thin with lemon and water for a tangier, lower-fat drizzle that still clings well to the broccolini.

Spicy-sweet twist

Stir 1 tablespoon honey and 1 teaspoon sambal or harissa into the tahini for a sweet-heat profile that complements grilled meats.

Nut-free swap

Use sunflower seed butter in place of tahini and thin with extra lemon and water for those with sesame allergies; finish with pumpkin seeds for crunch.

Storage & make-ahead

Store the grilled broccolini and tahini sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the broccolini briefly in a hot skillet or under the broiler for 1–2 minutes to refresh the char and re-crisp the stems; avoid microwaving for long periods, which makes the texture limp. The tahini drizzle keeps well chilled and may thicken slightly—whisk in a teaspoon of warm water or lemon juice to loosen before serving.

What to serve with it

Serve the broccolini alongside grilled ribeye, lemon-roasted chicken, or a bowl of farro and roasted chickpeas for a complete plate; the sesame notes pair especially well with citrus-forward mains. For drinks, choose a crisp Sauvignon Blanc or a light pilsner to cut through the tahini’s richness. Plate the broccolini in a single layer, drizzle the sauce just before serving, and finish with extra sesame seeds and a lemon wedge for guests to squeeze.

Frequently asked questions

Can I use regular broccoli instead of broccolini?

Yes—cut broccoli into long spears and remove the thick core so pieces cook evenly; increase grilling time slightly and watch for fork-tender texture. Smaller florets can fall through the grate, so use a grill basket.

Why did my tahini seize and become grainy?

Tahini can seize if cold acidic lemon is added too quickly; whisk lemon into the tahini gently and add warm water gradually to loosen it into a smooth, glossy consistency.

How do I prevent the florets from burning before stems are tender?

Arrange broccolini perpendicular to the grates, keep the heat at medium-high rather than very high, and flip once; you can also move the pan to a cooler zone if the tips char too fast.

Can I make this ahead for a party?

Trim and toss the broccolini in oil up to a day ahead and store refrigerated; grill just before serving for best texture, while the tahini drizzle can be made a day ahead and refrigerated—bring it to room temperature and thin as needed.

How can I make the dish more kid-friendly?

Skip the red pepper flakes and serve the tahini on the side for dipping; a squeeze of honey into the sauce will add a mild sweetness kids often prefer.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

Ratings & Reviews

Did you make this recipe?

Be the first to share your experience.

Ingredients

4 servings

Step 1: Trim and season broccolini

Broccolini1.5 lb
Extra-virgin olive oil2 tbsp
Kosher salt1 tsp
Freshly ground black pepper0.5 tsp

Step 3: Grill until charred and tender

Tahini0.38 cup
Fresh lemon juice (about 1 lemon)2 tbsp
Garlic, finely minced1 clove
Warm water (to thin tahini)2 tbsp
Red pepper flakes (optional)0.25 tsp

Step 5: Dress and garnish

Toasted sesame seeds (for garnish)1 tbsp

Nutrition Facts

Per serving: about 1 cup

Calories269

Total Fat18.2g

Saturated Fat2.7g

Trans Fat0g

Polyunsaturated Fat9.3g

Monounsaturated Fat5.5g

Total Carbohydrates21.4g

Dietary Fiber7.1g

Total Sugars7.9g

Protein8.4g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

Keep Reading

Guides & articles for this recipe

All articles →

Guides

Nighttime Grilling Guide: Light, Low-Heat, Recipes

A practical guide to grilling after dark covering lighting and safety gear, low-heat cooking techniques, insect- and weather-proofing, and easy late-summer recipes. Learn cast-iron finishes, foil-packet meals, and indirect roasts plus 8–10 night-friendly recipes and menu ideas for relaxed late-summer cookouts.

Guides

Gut-Friendly Grilling Trends

Build grill-forward menus that support your microbiome with smart ingredient choices, fermented finishes and gentle cooking techniques. This guide explains which **prebiotic** ingredients to spotlight, how to use **fermented condiments** safely, and low-heat or quick-sear tactics that preserve beneficial compounds while delivering big flavor.

Guides

Trending Small‑Space Grilling for 2026: Balcony, Rooftop & Apartment‑Friendly Setups, Safety Tips, and 10 Compact Recipes

Small-space grilling has matured: smarter, cleaner gear and smarter workflows let apartment dwellers grill with less fuss and fewer complaints. This guide covers what’s legal and effective in 2026, practical smoke-management and safety workflows, compact storage and multi-use tool choices, neighbor-friendly timing, permit basics, plus 10 tested site recipes optimized for tiny grills.