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Roasted Broccoli & Red Onion Salad

15

15

Hickory

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 the robust, delicious flavor.

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  • 2 (2 1/2 lb) large broccoli crowns, cut into florets

  • 2 Tablespoon extra-virgin olive oil, divided

  • Kosher salt

  • Pepper

  • 1 Medium red onion, halved

  • 1 Cup cherry tomatoes, halved lengthwise

  • 2 Tablespoon rice vinegar, or more, to taste

  • 2 Tablespoon Fresh parsley, chopped

  • 1

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 2

    In a large bowl, toss the broccoli with 2 tablespoons of extra-virgin olive oil, and season with salt, and pepper. Place on a foiled-lined rimmed baking sheet.

    • 2 (2 1/2 lb) large broccoli crowns, cut into florets

    • 2 Tablespoon extra-virgin olive oil, divided

    • To Taste Kosher salt

    • To Taste Pepper

  • 3

    Place the baking sheet directly on the grill grates. Close the lid and grill until slightly charred, tossing occasionally.
  • 4

    Brush the sliced onion with 1 tablespoon of extra-virgin olive oil and place directly on the grill grates. Close the lid and cook until charred.

    • 1 Medium red onion, halved

  • 5

    Remove the onion from the grill and slice into 1/4-inch-thick pieces.
  • 6

    In a large bowl, toss the tomatoes with remaining 2 tablespoons of extra-virgin olive oil and rice vinegar. Add the grilled onions, and season with salt and pepper to taste.

    • 1 Cup cherry tomatoes, halved lengthwise

    • 2 Tablespoon rice vinegar, or more, to taste

  • 7

    Remove the broccoli from the grill and transfer to a platter. Top with the grilled onions and tomatoes, and garnish with parsley. Enjoy!

    • 2 Tablespoon Fresh parsley, chopped

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