Grilled Spice-Rubbed Vidalia Onions
From "Bobby Flay's Grilling For Life" by Bobby Flay (Scribner, $22).
2 tablespoons paprika
1 tablespoon ancho chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne
1 teaspoon dry mustard
1 teaspoon dried oregano
4 Vidalia onions, cut into 1/4 -inch-thick slices
1/4 cup canola oil
Heat your grill to medium-high. Whisk together all of the seasonings
in a small bowl.
Brush the onion slices on both sides with the oil. Rub one side of
each onion slice with the seasoning mixture and place rub side down
on the grill. Grill until golden brown and a crust has formed, 2 to
3 minutes. Turn the onions over and continue grilling until just
cooked through, 2 to 3 minutes longer. Serve hot or at room
temperature.
Serves 6.
Per serving: 141 calories; 10 g fat (1 g saturated fat; 64 percent
calories from fat); 14 g carbohydrates; 0 mg cholesterol; 392 mg
sodium; 2 g protein; 4 g fiber. |