Today’s recipe of the week is one my husband invented about a year ago and it’s always a huge hit. We accidentally had too much onion for our kebobs (chicken, zucchini, onion, bell peppers and maybe baby tomatoes) so he cut up the onion, drizzled olive oil over it and put them on the grill. Flip them and enjoy. That’s it. Seriously.
Onions on the grill, with a touch of olive oil:
The finished product:
Not much to look at but YUMMY! I don’t even like onions. I’m the girl who chops them up as fine as possible, sautees them and hides them in food. But these? I can eat them fresh off the grill. Give them a try next time you’re grilling and let me know what you think!