|This is the inaugural post with my new Nikon D3200 camera. I’m virtually a pro now right?|
|I was kidding about that pro business by the way.|
Grilled Broccoli Cauliflower Salad
2 heads of broccoli
1 head of cauliflower
1/4 cup balsamic vinegar
1/3 cup olive oil
1 tbsp. dijon mustard
1 tbsp. maple syrup
salt and pepper, to taste
Cut the broccoli and cauliflower into large chunks (big enough that they won’t fall into the grill). Grill over medium heat until the vegetables are soft and the edges are charred. This could take anywhere between 10-15 minutes depending on how hot your grill is. Make sure you flip them once or twice so that they cook evenly on all sides. Once the broccoli and cauliflower is ready, take it off the grill. Allow it to cool slightly before chopping it into bite-sized pieces.
To make the vinaigrette whisk together the balsamic vinegar and dijon mustard. Slowly drizzle in the olive oil, whisking to emulsify. Whisk in the maple syrup and season to taste with salt and pepper. Pour the vinaigrette over the grilled vegetables and toss. Taste to check if more salt and pepper is required. Serve warm or at room temperature.