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Roasted Broccoli & Red Onion Salad

Prep Time

15 Minutes

Cook Time

15 Minutes

Effort

Pellets

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 robust delicious flavor.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 2 Head Broccoli, fresh

  • 2 Tablespoon olive oil

  • salt and pepper

  • 1 Medium red onion, sliced

  • olive oil

  • 1 Cup cherry tomatoes

  • 2 1/2 Tablespoon rice vinegar

  • 2 Broccoli, fresh

  • 2 Tablespoon fresh parsley

Steps

  • 1

    When ready to grill, set temperature to High and preheat, lid closed for 15 minutes.
  • 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.

    Grill500 ˚F

    Ingredients

    • 2 Head Broccoli, fresh

    • 2 Tablespoon olive oil

    • To Taste salt and pepper

  • 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

  • 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

  • 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

Cooking Notes

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