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Author Notes: My husband loves broccoli. This is one of his favorite dishes to make on the grill. The broccoli and the tomatoes are cooked en papillote style so make sure you get all of the juices and pour over the grilled veggies. I sometimes make a simple Dijon vinaigrette to pour over but most of the time it is just olive oil, the tomato juices and salt and pepper. —adamnsvetcooking
- 1 pound Broccoli florets
- 1 1/2 cups Cherry tomatoes
- 1/4 cup olive oil
- salt and pepper to taste
- Parmesan shavings (optional)
- For this recipe you will need heavy-duty aluminum foil. Cut two sheets of foil (about the size of a cookie sheet). You will be making a pouch where you will be placing the vegetables. You might need more than two sheets. For the vegetables: in a mixing bowl add the broccoli, cherry tomatoes, olive oil, salt and pepper. Toss to combine. Add the vegetable mixture to the foil pouch. Make sure it is sealed well to prevent any leaks. Start your grill. Place the vegetable pouch to the low heat/flame side for about 5 minutes per side. Take the vegetable pack of the grill. Let it rest for 5 mins and pour its contents in a serving dish. Shave some Parmesan on top and enjoy.
- This recipe was entered in the contest for Your Best Grilled Vegetable Dish