Don't forget onions as a dish on their own. Grilling brings out their sweetness, balanced by the balsamic vinegar seasoning to make a great side dish for grilled meats.
- Portion size 4 servings
- 2 red onions
- 2 cloves of garlic
- 3 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh parsley
Cut onions into 1/2-inch (1 cm) thick slices. Insert toothpick through rings of each to hold slice together.
In bowl, combine garlic, 2 tbsp (25 mL) of the vinegar, oregano, parsley, 1 tbsp (15 mL) olive oil and 1/4 tsp (1 mL) each salt and pepper; add onions and turn to coat.
Reserving vinegar mixture, place onions on greased grill over medium-low heat; close lid and cook until tender, brushing often with vinegar mixture, about 10 minutes per side. Serve drizzled with remaining vinegar.
Nutritional facts <b>Per serving:</b> about
- Sodium 149 mg
- Protein 3 g
- Calories 122.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 21 g
- Iron 5.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 1.0
- Vitamin C 17.0