GRILLED SWEET ONION AND TOMATO SALAD
2 1/2 tablespoons olive oil, divided
2 Vidalia or other sweet onions, (about 1 1/2 pounds) peeled and cut crosswise 1/2 inch thick
Salt and pepper to taste
1 pint grape tomatoes, stems removed, rinsed and halved
12 medium basil leaves, torn or cut in thin, matchlike strips
2 teaspoons balsamic vinegar
Coat grill lightly with olive oil. Preheat grill to medium.
Run two parallel skewers approximately one inch apart through each slice of onion, lollypop-style; brush with 1 1/2 tablespoon oil. Season with salt and pepper to taste.
Grill the onions, turning once, 10 to 12 minutes, until streaked with grill marks.
Transfer the onions to a cutting board; cool slightly. Remove the skewers. Cut the onion slices in half and place in a serving bowl; toss to separate the layers.
Add the tomatoes, basil, remaining oil and vinegar; toss.
Makes 4 servings
Source: Wegman's Menu magazine, summer 2006
2 1/2 tablespoons olive oil, divided
2 Vidalia or other sweet onions, (about 1 1/2 pounds) peeled and cut crosswise 1/2 inch thick
Salt and pepper to taste
1 pint grape tomatoes, stems removed, rinsed and halved
12 medium basil leaves, torn or cut in thin, matchlike strips
2 teaspoons balsamic vinegar
Coat grill lightly with olive oil. Preheat grill to medium.
Run two parallel skewers approximately one inch apart through each slice of onion, lollypop-style; brush with 1 1/2 tablespoon oil. Season with salt and pepper to taste.
Grill the onions, turning once, 10 to 12 minutes, until streaked with grill marks.
Transfer the onions to a cutting board; cool slightly. Remove the skewers. Cut the onion slices in half and place in a serving bowl; toss to separate the layers.
Add the tomatoes, basil, remaining oil and vinegar; toss.
Makes 4 servings
Source: Wegman's Menu magazine, summer 2006
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