Grilled Green Onions
Cooking onions sweetens them and eliminates their harshness. Serve with Five-Spice Round Steak or Citrus Sesame Chicken.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 54 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 4 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 268 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 6% |
| vit A | 2% |
| vit C | 10% |
| folate | 10% |
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2 bunches green onions (about 9 oz/255 g total)
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) soy sauce
1/2 tsp (2 mL) sesame oil
1/4 tsp (1 mL) hot pepper sauce
Preparation:
Trim root ends off onions; trim onions to 8 inches (20 cm). In bowl, toss onions with vegetable oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until browned and tender, about 4 minutes. Return onions to bowl.
Add soy sauce, sesame oil and hot pepper sauce; toss to coat.
Additional Information
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Variations
Herbed Grilled Green Onions: Omit vegetable oil, soy sauce, sesame oil and hot pepper sauce. Substitute 1 tbsp (15 mL) butter, melted; 1 clove garlic, minced; 1 tbsp (15 mL) chopped fresh herbs; and 1/4 tsp (1 mL) each salt and pepper.Grilled Asparagus: Use 1 lb (500 g) thin asparagus spears instead of onions; grill for 6 minutes.
Grilled Carrots: Use 6 carrots, quartered lengthwise, or 16 thin carrots instead of onions; grill for 10 minutes.
Source
Canadian Living Magazine: June 2003
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