I just had an end of season cookout for my family Sunday dinner and happened to see an "all grilled' menu from Ree Drummond that featured this veggie side dish. I made it exactly to her recipe with the exception of substituting sour cream for yogurt. While I was a bit suspicious at first, the combination of the charred vegetables, sweet dried blueberries, pungent pickled onions, crunchy salty nuts and creamy dressing was a real winner. Give it a try with your next meal of simple grilled meat.
Ingredients
- 1 medium crown broccoli, broken into large florets
- 1 medium cauliflower, broken into large florets
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup arugula
- 1/2 cup dried blueberries, plus extra for garish
- 1/4 cup pickled red onions, plus extra for garnish (see recipe below)
- 2 tbsp sunflower seeds, plus extra for garnish
Dressing
- 2/3 cup mayonnaise
- 1/3 cup greek yogurt or sour cream (I used sour cream)
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- zest and juice of 1 lemon
- salt
- pepper
Pickled Red Onion
- 1 red onion, halved and sliced thin
- 2 jalapẽno chiles, stemmed and sliced into thin rings (optional)
- 1 cup white wine vinegar
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 tsp salt
Instructions
- To prepare pickled onions: Combine onion and jalapeños (if using) in medium bowl. Bring vinegar, lime juice, sugar, and salt to boil in small saucepan. Pour vinegar mixture over onion mixture and let sit for at least 30 minutes. Once cooled, store in a sealed container in the refrigerator. (Pickled onions can be made in advance and keep in the refrigerator for 2-3 weeks. They make a great condiment to tacos, sandwiches, and salads too.)Preheat the grill to medium-high heat.Toss the broccoli and cauliflower in the olive oil and sprinkle with the salt and pepper.Using tongs, carefully place the large florets on the grill. Cook, turning as needed, until the broccoli and cauliflower are tender and well charred, 8 to 10 minutes. Remove them from the grill and add them to a bowl, then set aside.For the dressing: Mix the mayonnaise, Greek yogurt or sour cream, dill, parsley, lemon zest and lemon juice. Add the salt and pepper. Spoon the mixture onto a platter and spread, leaving a well in the middle.Add the arugula, blueberries, red onion and sunflower seeds to the bowl with the hot broccoli and cauliflower.Add the vegetable mixture to the well in the middle of the platter, then garnish with extra blueberries, pickled red onions and sunflower seeds. Serve.HAPPY EATING!!
