Move over roasted broccoli, because grilled broccoli is the perfect alternative for summer! This simple recipe has 4 ingredients and is ready in less than 20 min.

1/4 cup extra-virgin olive oil, plus extra for drizzling
1 Tbsp water
3/4 tsp salt
1/2 tsp pepper
2 lbs broccoli
1 lemon, halved
1/4 cup shredded Parmesan cheese

1. Cut two 26 by 12-inch sheets of heavy-duty aluminum foil. Whisk oil, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl.
2. Cut each floret away from the main stalk at the base of its own stalk. Cut the larger florets in half lengthwise through the stalk. Cut the main stalk in half, lengthwise, as well.
2. Using vegetable peeler, peel away tough outer layer of broccoli stalks (about 1/8 inch). Add broccoli to oil mixture and toss well to coat.
3. Divide broccoli between sheets of foil, cut side down and alternating direction of florets and stems. Bring short sides of foil together and crimp tightly. Crimp long ends to seal packs tightly.
4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. (Adjust burners as needed to maintain grill temperature around 400 degrees.)
5. Clean and oil cooking grate. Arrange packs evenly on grill (over coals if using charcoal), cover, and cook for 8 minutes, flipping packs halfway through cooking.
6. Transfer packs to rimmed baking sheet and, using scissors, carefully cut open, allowing steam to escape away from you. (Broccoli should be bright green and fork inserted into stems should meet some resistance.)
7. Discard foil and place broccoli and lemon halves cut side down on grill (over coals if using charcoal). Grill (covered if using gas), turning ­broccoli about every 2 minutes, until stems are fork-tender and well charred on all sides, 6 to 8 minutes total. (­Transfer ­broccoli to now-empty sheet as it finishes cooking.) Grill lemon halves until well charred on cut side, 6 to 8 minutes.
8. Transfer broccoli to a platter. Season with salt and pepper to taste. Squeeze lemon over broccoli to taste, sprinkle with Parmesan, and drizzle with extra oil. Serve.

Servings: 4