Grilled Vidalia Onion

Vegetables

Ingredients

2 Vidalia onions (approximately one pound), cut into 1/2-inch thick circles

2 Tbl No-Stick Grilling Marinade for Vegetables

2 tsp Black Pepper, freshly ground

12 wooden or metal skewers, soaked in water for 45 minutes

Instructions

Run two soaked skewers through the side of each onion, so that each onion slice looks like a double handled lollipop. Wrap the skewers in foil.

Brush the no-stick marinade on the onions and allow them to marinate for 15 minutes.

Sprinkle the onions with the black pepper.

Prepare the grill. Cook onions over direct medium heat for 3 minutes. Rotate the onions one quarter turn, cooking for 2 minutes more. Turn the onions over and cook for three minutes covered. Remove onions from the grill and remove aluminum foil. Serve immediately.

Yield: 6-8 servings

The no-stick grilling marinade for beef works with this recipe, too.

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

RobertStJohn.com