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Chef Ashley Christensen cuts broccoli heads into thick lengthwise slices, then grills and serves them with sweet grilled red onion. For this recipe, it's super-important to use broccoli with large, very tight heads in order to cut them into steaks. Slideshow:  Grilled Vegetable Recipes 

Chef Ashley Christensen
Ashley Christensen
June 2014

Gallery

Credit: © Christina Holmes

Recipe Summary

total:
45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill or preheat a grill pan. Brush the broccoli steaks with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred and crisp-tender, about 7 minutes. Transfer to a baking sheet and let cool.

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  • Meanwhile, brush the red onions with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred and softened, about 5 minutes. Transfer to a work surface and let cool, then cut into 3/4-inch pieces.

  • In a large bowl, toss the tomatoes with the 2 tablespoons of olive oil, the vinegar and a generous pinch of salt and let stand for 5 minutes. Add the grilled onions; season with salt and pepper. Arrange the broccoli on plates or a platter and spoon the tomato-red onion salad on top. Garnish with shaved ricotta salata and serve right away.

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