# Grilled Broccolini Tahini Drizzle > 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. Canonical URL: https://www.topshelf.recipes/recipes/grilled-broccolini-tahini-drizzle ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 22, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 8 minutes - Total Time: 18 minutes - Servings: 6 - Difficulty: Easy - Category: Grilling ## Ingredients ### Trim and season broccolini - 1 1/2 lb Broccolini - 2 tbsp Extra-virgin olive oil - 1 tsp Kosher salt - 1/2 tsp Freshly ground black pepper ### Grill until charred and tender - 1/3 cup Tahini - 2 tbsp Fresh lemon juice (about 1 lemon) - 1 clove Garlic, finely minced - 2 tbsp Warm water (to thin tahini) - 1/4 tsp Red pepper flakes (optional) ### Dress and garnish - 1 tbsp Toasted sesame seeds (for garnish) ## Ingredient Guide ### 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. ## Instructions ### 1. 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. ### 2. 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. ### 3. 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. ### 4. 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. ### 5. 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. ### 6. 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. ## Nutrition Estimated nutrition per serving (1 tbsp): - Calories: 123 kcal - Protein: 2.4 g - Carbohydrates: 3.6 g - Fat: 11.7 g - Saturated Fat: 1.6 g - Trans Fat: 0 g - Fiber: 0.7 g - Sugar: 0.1 g - Added Sugars: 0 g - Cholesterol: 0 mg - Sodium: 328 mg - Potassium: 70 mg - Calcium: 20 mg - Iron: 0.6 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Quinoa and Black Bean Salad](https://www.topshelf.recipes/recipes/quinoa-black-bean-salad) - [Perfect Juicy Grilled Chicken Breasts (No Drying, 15 Minute Method)](https://www.topshelf.recipes/recipes/perfect-juicy-grilled-chicken-breasts-15-minute-method) - [Maple Mustard Glazed Grilled Chicken Thighs (Sweet Savory Weeknight BBQ)](https://www.topshelf.recipes/recipes/maple-mustard-glazed-grilled-chicken-thighs) - [Small Grill Alternatives to Beer-Can Whole Chicken: Spatchcock and Two-Zone Roast on the Grill](https://www.topshelf.recipes/recipes/small-grill-spatchcock-two-zone-roast) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Spicy Grilled Shrimp Skewers with Garlic Lime Marinade](https://www.topshelf.recipes/recipes/spicy-grilled-shrimp-skewers-garlic-lime-marinade) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)