Roasted Broccoli & Red Onion Salad

• Difficulty2/5
• Prep time15 mins
• Cook time15 mins
• Serves6 - 8
• HardwoodAlder

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.

• 2 large Broccoli Heads, (2 1/2 Pounds) cut into Florets
• 4 Tbsp. Extra Virgin Olive Oil
• 1 medium Red Onion, Halved

• 1 cup Cherry Tomatoes, cut in half lengthwise
• 2 1/2 Tbsp. Rice Vinegar

• 2 Tbsp. Parsley, Chopped
• to taste Kosher Salt and Pepper

• 2 large Broccoli Heads, (2 1/2 Pounds) cut into Florets
• 4 Tbsp. Extra Virgin Olive Oil
• 1 medium Red Onion, Halved
• 1 cup Cherry Tomatoes, cut in half lengthwise

• 2 1/2 Tbsp. Rice Vinegar
• 2 Tbsp. Parsley, Chopped
• to taste Kosher Salt and Pepper

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 (450F) 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 1/4 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.

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