Grilled Green Onions
The perfect spring accompaniment to grilled fish or meat, simply sprinkled with lemon or lime juice, tossed in a vinaigrette or topped with a sauce.
Ingredients
Any type of green onion, tops and root ends trimmed (but left intact)
Olive or sunflower oil for brushing
Sea salt and black pepper to taste
Fresh lemon or lime juice
Directions
Liberally brush green onions with oil, sprinkle with salt, and place on a hot grill (perpendicular to the grates so they don’t fall through). The green parts cook faster than the white, so if you can overlap the greens to protect them a bit from the flames then do. If you’re using a gas grill, close the lid. Cook until grill marks appear and carefully flip them with tongs to cook the other side. It should take about 7 to 10 minutes, depending on the heat of your grill and the size of your green onions.
Transfer to a platter, squeeze fresh lemon or lime juice over them and sprinkle with freshly ground black pepper.
Suggestions
Combine them with other grilled vegetables like asparagus and mushrooms for a lovely vegetarian platter. Or chop them up and add to tacos, sandwiches, eggs, noodles, rice—you name it!
More Recipes
More Recipes by This Author
Edible in your mailbox
