Roasted Broccoli & Red Onion Salad
By Traeger Kitchen
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.
Prep Time
15 Minutes
Cook Time
15 Minutes
Pellets
Alder
Yields: 6 Servings
Ingredients
main
| 2 Head | Broccoli, fresh |
| 2 Tablespoon | olive oil |
| To Taste | salt and pepper |
| 1 Medium | red onion, sliced |
| 1 Cup | cherry tomatoes |
| 2 1/2 Tablespoon | rice vinegar |
| 2 Tablespoon | fresh parsley |
Units of measurement:
Step
Step 1
When ready to grill, set temperature to High and preheat, lid closed for 15 minutes.
Step 2
In a mixing bowl, toss the broccoli with 2 Tbsp olive oil, salt, and pepper. Place on a foiled sheet pan and grill until slightly charred, tossing occasionally.
00:10
500 ˚F / 260 ˚C
Ingredients
2 Head Broccoli, fresh
2 Tablespoon olive oil
To Taste salt and pepper
Step 3
Brush the sliced onion with olive oil and place on the front of the grill and char. Remove and slice into 1/4” thick pieces.
Ingredients
1 Medium red onion, sliced
As Needed olive oil
Step 4
In a large bowl, toss the tomatoes with remaining olive oil and rice vinegar. Add the grilled onions, salt, and pepper to taste, then toss again.
Ingredients
1 Cup cherry tomatoes
2 1/2 Tablespoon rice vinegar
To Taste salt and pepper
Step 5
Place the broccoli on a platter and arrange the tomato mixture on top. Garnish with parsley and serve. Enjoy!
Ingredients
2 Broccoli, fresh
2 Tablespoon fresh parsley
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