3 bunches Broccolini
2 Tbsp extra-virgin olive oil
Freshly ground black pepper
3 cloves Garlic Confit (page 64)
1/2 tsp crushed red pepper flakes
2 Tbsp red wine vinegar
If the Broccolini stems are thicker than 3/4 in [2 cm], prepare an ice-water bath by filling a large bowl with cold water and ice. Blanch the Broccolini in lightly salted boiling water for about 15 seconds and plunge them into the ice-water bath to stop the cooking. (If your Broccolini stems are not thick, skip this step.)
Prepare a hot fire in a charcoal grill (or preheat a gas grill to high).
In a medium bowl, toss the Broccolini with the olive oil and season with salt and pepper. Put the Broccolini on the hottest part of the grill and cook until they start to crisp and turn brown, 3 to 5 minutes. Flip the Broccolini and cook the other side, 3 minutes longer. Return to the bowl; add the garlic confit, red pepper flakes, and vinegar; and toss well. Season with additional salt and pepper.
Transfer to a serving platter. Serve hot or at room temperature.