Grilled Broccoli and Vidalia Onion with Pine Nuts and Parmesan
Try this Grilled Broccoli and Vidalia Onion with Pine Nuts and Parmesan recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons olive oil
- 1/4 cup toasted pine nuts
- coarse salt and freshly ground pepper
- red pepper flakes optional
- 1 head of broccoli cut into florets (i buy andy boy from publix)
- 1 sweet vidalia onion sliced (i buy shuman produce real sweet from publix)
- parmesan cheese - to grate fresh when ready to ser
- drizzle olive oil for serving
- Carbohydrate 1.85409000156736 g
- Cholesterol 0 mg
- Fat 11.3789475089163 g
- Fiber 0.524475007202532 g
- Protein 1.94055750164045 g
- Saturated Fat 0.927443250686964 g
- Serving Size 1 1 Serving (16g)
- Sodium 39.0752500002541 mg
- Sugar 1.32961499436482 g
- Trans Fat 1.55335050129409 g
- Calories 110 calories
Preheat your grill to medium high heat. In a large bowl combine broccoli florets, onion, olive oil, salt and pepper. Place into a large grill wok or basket. Carefully place onto hot grill and close lid. Let cook for about 5 minutes. Using tongs, gently toss and close lid again, cooking for another 7-10 minutes or until broccoli and onion start to char. Onions will soften and broccoli will be crisp tender. Cook longer to your preference. Place in a serving dish and top with toasted pine nuts and lots of freshly grated Parmesan cheese. Optional: Drizzle with additional olive oil and sprinkle with red pepper flakes.
