Grilled onions
2large red, Walla Walla, Bermuda, Spanish or Vidalia onions
2-3tablespoons olive oil
Salt and freshly ground black pepper
2tablespoons mixed fresh herbs, optional
Red wine vinegar, balsamic vinegar or fresh lemon juice, optional
Preheat an outdoor grill. Set rack about 6 inches away from heat (turn a gas grill to high).
Peel onions and cut into 1/2-inch thick slices. Brush surfaces with olive oil. Sprinkle with salt, pepper and herbs, if using. Let rest for 15-20 minutes.
Place the onions on the grill and lower heat on a gas grill to moderate. Grill (cover down) for 4-5 minutes per side, or until browned and tender.
Served sprinkled with red wine vinegar, Balsamic vinegar or lemon juice, if desired.
Makes 4 to 6 servings.
Grilled shallots, cippolines and scallions
16-18 large shallots, cippoline onions or 24 medium scallions
1/2cup olive oil
1large clove garlic, minced
Salt and freshly ground black pepper
Red wine vinegar, balsamic vinegar or fresh lemon juice, optional
Remove paper covering from shallots or cippoline onions. Trim, wash and dry scallions.
Put the onions in a shallow dish. Pour the olive oil on top and sprinkle with garlic, salt and pepper. Roll the onions to coat all sides. Let rest for about 3 hours.
Preheat an outdoor grill. Set rack about 6 inches away from heat (turn gas grill to high). Place onions on grill and lower heat on a gas grill to moderate. Grill (cover down) for about 10 minutes, turning the onions occasionally, or until browned and tender.
Serve sprinkled with red wine vinegar, Balsamic vinegar or lemon juice, if desired.
Makes 4 to 6 servings.
Grilled plum tomatoes and shallots
8plum tomatoes
8peeled shallots
1/2cup olive oil
1/3cup red wine vinegar
3to 4 tablespoons chopped fresh basil
1tablespoon chopped fresh oregano
1clove garlic, finely chopped
Salt and pepper to taste
Red wine or Balsamic vinegar and olive oil, optional
Flatbread or other bread, optional
Preheat an outdoor grill. Set the rack about 6 inches away from the heat (turn a gas grill to high).
Place the tomatoes and shallots in a nonreactive bowl. Mix the olive oil, red wine vinegar, basil, oregano, garlic and some salt and pepper, and pour the dressing over the vegetables. Let marinate for 30 minutes.
Remove the tomatoes and shallots from the marinade. Place the onions on the grill and lower heat on a gas grill to moderate. Grill the shallots (cover down) for 10-12 minutes, turning them occasionally, or until they are tender (skewer them for easier handling if desired, or place a smaller grid beneath them).
Grill the tomatoes for 6-8 minutes. Eat as is, or sprinkle with some red wine vinegar or Balsamic vinegar and olive oil. Serve with flatbread.
Makes 4 servings.
Potato salad with grilled onions
36small red potatoes (about 2 pounds)
1large or 2 small Walla Walla or Vidalia onions
1 1/2tablespoon olive oil
Salt and pepper
16-ounce Italian-style sausage
2tablespoons chopped fresh parsley
1/4cup olive oil
2-3tablespoons red wine vinegar
Preheat an outdoor grill to high (or place grid 6 inches from the heat).
Cook the potatoes in lightly salted water until they are tender, about 15 minutes. When cool enough to handle, peel the potatoes and cut into bite-size pieces. Place the potatoes in a bowl.
While the potatoes are cooking, cut the onions into 1/2-inch slices and brush with 1 1/2 tablespoon olive oil. Sprinkle with salt and pepper. Let rest for 15-20 minutes.
Grill the onions (cover down) for 4-5 minutes per side or until lightly browned and tender. Remove from the grill and chop. Add to the potatoes.
Fry the sausage, breaking the meat into small crumbles, for 5-6 minutes or until crispy. Add to the potatoes and onions. Add parsley and toss ingredients. Pour in the olive oil and 2 tablespoons of red wine vinegar. Toss ingredients, add salt and pepper as needed and the remaining vinegar, if desired. Serve warm, at room temperature or slightly chilled.
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