2/3 cup grated Parmesan cheese

1/4 teaspoon red pepper flakes (optional)

Finely grated zest of 1 medium lemon

Whisk the lemon juice, oil and salt together in a large bowl. Add the broccoli and toss to combine. Set aside at least 20 minutes, tossing occasionally. Meanwhile, heat an outdoor grill to medium heat (325 F to 375 F).

Drain the broccoli through a colander, then return the broccoli to the bowl (no need to wash). Sprinkle with the cheese and red pepper flakes, if using, and toss until the broccoli is thoroughly coated.

Using tongs, place the broccoli on the grill in a single layer, leaving at least 1/2-inch space between pieces. Cover the grill and cook, flipping the broccoli every 2 1/2 minutes, until crisp-tender, about 10 minutes total. Transfer to a serving bowl, sprinkle with the zest, and toss to combine. Serve warm or at room temperature.

Recipe note: Leftovers can be stored in an airtight container in the refrigerator for up to five days.

(Christine Gallary is food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)