Grilled Broccolini with Garlic, Crushed Red Pepper Flakes & Red Wine Vinegar

This dish reminds me of the steamed broccoli buried in garlic that I used to eat at red-sauce Italian joints in New Jersey. At Gjelina, we use Broccolini, which has longer stems that lend themselves well to grilling. If the stems are tough, we blanch the Broccolini before we cook them, but when they’re young and tender, they can go straight to the grill. We like these with a generous amount of red wine vinegar, garlic, and red pepper flakes, but dial those seasonings back to suit your palat