Roasted Broccoli & Red Onion Salad

If you have a beef with meat, try our fire-roasted Broccoli and Red Onion Salad. Traeger grilled vegetables cook up tender and the wood pellet smoke diffuses robust, delicious flavor.

ROASTED BROCCOLI & RED ONION SALAD

DIFFICULTY: 2/5
PREP TIME: 15 minutes
COOK TIME: 15 - 26 minutes
SERVES: 6
RECOMMENDED PELLETS:Alder, Oak

INGREDIENTS

2 large Broccoli heads, (2 ½ pounds), cut into florets
4 Tbsp. EVOO (Extra Virgin Olive Oil)
1 medium Red Onions, halved
1 cup Cherry Tomatoes, cut in half lengthwise
2 ½ Tbsp. Rice Vinegar
2 Tbsp. Parsley, chopped
Kosher Salt and Pepper

METHOD

• When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
• In a mixing bowl, toss the broccoli with 2 Tbsp. EVOO, salt, and pepper. Place on a foiled sheet pan and grill until slightly charred, tossing occasionally.
• Brush the sliced onion with EVOO and place on the front of the grill and char. Remove and slice into ¼ inch thick pieces.
• In a large bowl, toss the tomatoes with remaining EVOO and rice vinegar. Add the grilled onions, salt, and pepper to taste, then toss again.
• Place the broccoli on a platter and arrange the tomato mixture on top. Garnish with parsley and Serve.

PRINTABLE RECIPE:

Roasted_Broccoli_and_Red_Onion_Salad_Traeger_Grills.pdf (69.27 kb)