GRILLED ONIONS, SHALLOTS, AND LEEKS

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Grilled Onions, Shallots, and Leeks image

Threading small pieces of vegetables, such as onion wedges on skewers, keeps them from falling through the grates. If using wooden skewers, soak them in water for 30 minutes so they don't burn on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 5

6 to 8 assorted onions and shallots, halved or quartered, leaving onion wedges intact
4 leeks, trimmed, leaving root ends intact, halved lengthwise, and rinsed well
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper
1 tablespoon sherry vinegar, or red-wine vinegar

Steps:

  • Preheat grill to medium. Thread onions and shallots onto skewers. Lightly drizzle onions, shallots, and leeks with oil, and season with salt and pepper. Grill, turning often, until lightly charred and tender, about 25 minutes for the leeks and 45 minutes for the onions and shallots. Drizzle vegetables with vinegar while warm.

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