accompanied by Sweet N Spicy BBQ Glazed Pork Chops, and an ear of corn.
This comes from Wegmans Menu magazine. I can't believe how good it is: the onions' sugars caramelize over the grill's heat, bringing out the Vidalias' natural sweetness. (Alone, they would be a wonderful topping for a good steak.) That's accentuated by the sugars found in the balsamic vinegar and the grape tomatoes, while the basil adds a hint of brightness. Delicious.
What a nice way to trick yourself into eating vegetables.
Grilled Sweet Onion & Tomato Salad
2 Vidalia onions, peeled and cut crosswise 1/2-inch thick
2 1/2 Tbsp olive oil, divided
Salt and pepper to taste
1 pint grape tomatoes, stems removed, rinsed and halved
12 medium basil leaves, torn or cut in thin match-like strips
2 tsp Wegmans Balsamic Vinegar
8 Metal grilling skewers (if bamboo, soak 1 hour before use)
Clean grill with wire brush; using a soft cloth, coat grill lightly with vegetable oil. Preheat grill on medium heat for 10 min.
Run two parallel skewers, approximately 1-inch apart, through each sliced onion chunk, lollypop-style. Brush with 1 1/2 Tbsp oil. Season with salt and pepper to taste.
Grill onions, turning once, 10-12 minutes, until streaked with grill marks.
Transfer onions to cutting board; cool slightly. Remove skewers, cut onions slices in half and place in serving bowl; toss to separate layers.
Add tomatoes, basil, and remaining oil and vinegar; toss. Serves 4.