How to enjoy cooked vegetables without heating the kitchen

This time of year isn’t conducive to cooking in the house.  The temperatures are soaring and who wants to heat the house up anymore than you have to.  We grill nearly every night during the summer at our house so I have challenges with vegetables.  There are only so many lettuce salads I can eat before I am tired of them.  Our family loves roasted broccoli but again, heating the oven heats the kitchen.  So I like to roast the broccoli on the grill.  Yesterday, the thermometer hit 100 degrees here so I wasn’t looking for ANYTHING hot but the broccoli needed to be used so I decided to roast it.  When it was done, I was trying to think of how to serve it where it would be cool and came up with this recipe.

Roasted Broccoli Salad 3

Roasted Broccoli Salad

4 crowns (or more) fresh broccoli, washed and trimmed but leave the crowns whole

1/3 c cashews

1/3 c golden raisins

1/4 c orange vinaigrette

olive oil

salt and pepper to taste

Place the trimmed broccoli crowns on a baking sheet and drizzle with olive oil then sprinkle with salt and pepper.

Roasted Broccoli Salad 1

Grill or roast until just beginning to become tender (you still want the crunch).

Roasted Broccoli Salad 2

Remove from the grill and chop the broccoli into bite size pieces.  Place in a bowl, add the cashews and raisins.  Pour the vinaigrette over the top and toss to coat.  Refrigerate until cool (about 20 minutes).  Serve.

Roasted Broccoli Salad 3

 

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