Grilled Green Onions Recipes

GRILLED GREEN ONIONS

Grilled Green Onions image

Last summer during a BBQ, my friend put this together and threw it on our grill. Everyone loved it. I'm not an onion fan, and even I like this one. The onions get sweet from the butter, and it's so easy. Can be eaten alone or great as a garnish over burgers or potatoes. The cook time is approximate, as it can be kept warm on the grill until all the food is ready.

Provided by Kiersten Phae

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 bunch green onion
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
2 tablespoons butter

Steps:

Wash the onions thoroughly.
Place whole onions on a sheet of foil.
Place the butter over the onions.
Sprinkle with garlic salt and pepper.
Fold the foil over the onions and seal the edges so the butter steams the onions.
Place on a hot grill until warmed through, about 10 minutes.
Be careful when opening, the steam will be hot.

PASTA SALAD WITH TOMATOES, CUCUMBERS AND GRILLED GREEN ONION-CRUSHED OLIVE VINAIGRETTE

Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette image

Provided by Geoffrey Zakarian

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 bunch scallions
1/3 cup plus 2 tablespoons extra-virgin olive oil
8 ounces fusilli pasta
4 tablespoons Chardonnay vinegar
1 tablespoon Dijon mustard
Sea salt and freshly cracked black pepper
2/3 cup kalamata olives, pitted and chopped
1/2 cup cherry tomatoes, halved
1/4 red onion, finely diced
One 6-ounce piece provolone cheese, diced
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
2 cups baby arugula

Steps:

Preheat a grill to high.
Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely.
Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions.
In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat.
When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.

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