Roasted Broccoli ; Red Onion Salad
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 Z Grill 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.