Moroccan Grilled Onion Salad

2-4
Servings
45m
Prep Time
30m
Cook Time
1h 15m
Ready In

Recipe: #33035

July 29, 2019



"Recipe source: Cooking with Fire and Smoke cookbook"

Original recipe yields 2-4 servings
OK

Nutritional

  • Serving Size: 1 (234.6 g)
  • Calories 149.3
  • Total Fat - 7 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 9 mg
  • Total Carbohydrate - 20.9 g
  • Dietary Fiber - 3.8 g
  • Sugars - 9.5 g
  • Protein - 2.4 g
  • Calcium - 51.2 mg
  • Iron - 0.5 mg
  • Vitamin C - 18.3 mg
  • Thiamin - 0.1 mg

Step 1

Peel onions, leaving some of the stem intact at the top and then cut a cross into each root end (you don't want them to fall apart).

Step 2

In a cup or bowl combine the next 4 ingredients (oil - lemon peel) and brush mixture over the onions. Let stand for 30 minutes.

Step 3

On your grill on medium heat, cover cook with the vents open for 15 minutes; turn onions over and cover-cook for another 15 minutes or until onions are tender.

Step 4

Let onions cool and then cut them into 1/3 inch slices; sprinkle with salt and pepper. Can be served warm or chilled.

Tips & Variations


No special items needed.

Related

momaphet

Nice and flavorful the balsamic is really nice with the onion, I didn't quite get how to cut in up, So mine probably wasn't quite right. Even sectioned it did take much longer to cooked then I expected . Made for SWT 2019

review by:
(24 Aug 2019)