Grilled Onion Medley Recipe
Grilled Onion Medley Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Submitted by Mary Lou Wayman of Salt Lake City, Utah, this mouthwatering medley, seasoned with garlic and rosemary, is great on burgers or as a side dish.—Mary Lou Wayman, Salt Lake City, Utah
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 sweet onion, cut into four wedges
  • 1/2 small red onion, cut into four wedges
  • 1 medium leek (white portion only), sliced
  • 2 garlic cloves
  • 1-1/2 teaspoons olive oil
  • 1 to 2 teaspoons minced fresh rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Paprika

Directions

In a large bowl, combine the onions, leek and garlic. Add oil; toss to coat. Pour into a grill wok or basket. Grill, uncovered, over medium heat for 15-19 minutes or until tender, stirring occasionally.
Transfer onion mixture to a bowl. Sprinkle with rosemary, salt, pepper and paprika. Serve warm. Yield: 2 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Originally published as Grilled Onion Medley in Cooking for 2 Spring 2007, p46

Nutritional Facts

3/4 cup: 84 calories, 4g fat (0 saturated fat), 0 cholesterol, 306mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch.

  • 1/2 sweet onion, cut into four wedges
  • 1/2 small red onion, cut into four wedges
  • 1 medium leek (white portion only), sliced
  • 2 garlic cloves
  • 1-1/2 teaspoons olive oil
  • 1 to 2 teaspoons minced fresh rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Paprika
  1. In a large bowl, combine the onions, leek and garlic. Add oil; toss to coat. Pour into a grill wok or basket. Grill, uncovered, over medium heat for 15-19 minutes or until tender, stirring occasionally.
  2. Transfer onion mixture to a bowl. Sprinkle with rosemary, salt, pepper and paprika. Serve warm. Yield: 2 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Originally published as Grilled Onion Medley in Cooking for 2 Spring 2007, p46

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGrilled Onion Medley

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review