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 the robust, delicious flavor.
Prep Time
15 Min
Cook Time
15 Min
Pellets
Hickory
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 | (2 1/2 lb) large broccoli crowns, cut into florets |
| 5 Tablespoon | extra-virgin olive oil, divided |
| To Taste | kosher salt |
| To Taste | 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 |
Steps
1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
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.
3
Place the baking sheet directly on the grill grates. Close the lid and grill until slightly charred, tossing occasionally.
450 ˚F / 232 ˚C
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.
450 ˚F / 232 ˚C
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.
7
Remove the broccoli from the grill and transfer to a platter. Top with the grilled onions and tomatoes, and garnish with parsley. Enjoy!
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