Barbecue season is starting up and ramp season is winding down, but spring onions or small leeks work just as well for this seasonal side dish. Trim the root ends from your onions then toss with some olive oil, salt, and pepper. Grill over medium heat until charred evenly, about five minutes per side, then turn the heat to low and cook for another five minutes to ensure they’re soft all the way through. Serve as is, with a squeeze of lemon and crumbled feta, or your favorite vinaigrette.
No comments:
Post a Comment