Roasted Broccoli Salad


T.W.O. has been using their barbecue a lot these past couple of weeks since it’s been so nice out. We decided to take our salad to the grill and whip up a roasted broccoli salad. Grab your tongs and chef’s hat and lets start grilling!

Roasted Broccoli Salad

– 2 large heads of broccoli
– 2 Tablespoons olive oil + some for brushing
– 2 red onions
– 3 cups cherry tomatoes or heirloom tomatoes, chopped
– 2 ½ Tablespoons red wine vinegar
– Shaved manchego cheese, for serving
– Krazy Salt
– Pepper

1. Preheat the barbecue.
2. Cut the broccoli heads lengthwise into ¾ inch thick steaks. Brush with the olive oil and season with salt and pepper.
3. Grill over medium heat for about 7 minutes or until the broccoli is lightly charred and tender. Transfer to a baking sheet to cool. Cut the broccoli steaks into 4 sections.
4. While the broccoli is cooling, cut the red onions crosswise in ½ inch sections. Brush with olive oil and place on the grill for about 5 minutes. Transfer to the baking sheet.
5. In a bowl, toss the tomatoes with the 2 Tablespoon of olive oil, vinegar, salt and pepper. Add the red onions and broccoli and mix well. Plate the salad and top with shaved manchego cheese.
6. Ready to eat!

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Happy summer cooking!

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