Summertime Grilled Onions Recipes

SUMMER SQUASH & ONIONS

Steps:

• Warm a large skillet over medium heat. Add the olive oil and butter. Once the butter is melted, add the chopped onions and sauté until crisp tender and starting to brown, about 5 minutes.
• Add the squash, zucchini, tomatoes with juice, pepper, salt and Mrs. Dash.
• Heat until boiling. Cover and cook over medium-low until the squash is crisp tender but not falling apart. Remove the lid and boil until some of the liquid is evaporated.
• If freezing for later use, cook only a few minutes to mix all ingredients, cool and freeze.

GRILLED SUMMER SQUASH WITH RED ONION

Steps:

• Heat gas or charcoal grill. In large bowl, mix oil, peppered seasoned salt and cumin. Add onion; toss to coat.
• When grill is heated, with slotted spoon, place onion in grill basket (grill "wok"); reserve oil mixture in bowl to coat squash. Place basket on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 minutes, turning basket occasionally.
• Meanwhile, add summer squash to reserved oil mixture in bowl; toss to coat.
• Place squash in basket with onion; cook 5 to 7 minutes longer, turning basket occasionally, until vegetables are tender.

GRILLED ONIONS

Steps:

• Preheat grill for medium heat.
• Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
• Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

SUMMERTIME GRILLED ONIONS

Steps:

• Slice the ends off the onion and peel the outer skin off.
• Place the onion on the aluminum foil (you could spray it first with nonstick spray).
• With a sharp paring knife, scoop out some of the onion in the center to make an indentation.
• Place the butter in the hollowed out area.
• Then place the bouillon cube in the butter.
• Wrap the onion up in the foil, sealing it tightly and place on a medium to low temperature grill and cook 30 to 40 minutes.
• The onion is done when it feels soft to the touch.
• Open the foil packet and put the onion in a shallow bowl or right on your plate.
• Be careful, it's juicy!
• You can leave out the butter (although this might alter the flavor) or use a beef bouillon cube if you want.
• If you find the bouillon flavor to be too strong, use half a cube per onion.

SUMMER GRILLED VEGETABLES RECIPE

Steps:

• Combine the first 7 ingredients and whisk until well blended. Cut up all the vegetables so they are similar in size; place in a large sealable bag. Pour the combined ingredients in the bag with the vegetables and seal the bag securely. Place the sealed bag in a pan with sides to guard against any leakage and place the vegetables in the refrigerator to marinate for at least 30 minutes or up to 2 hours if desired. Remove from the refrigerator and drain the marinade off the vegetables. Place the vegetables in a grill basket. The grill should be preheated to approximately 400 degrees. Place the vegetables on the grill and close the cover. Grill until the vegetables are crisp-tender and slightly charred. Serve immediately.

GRILLED ONION SWISS BURGERS RECIPE

Steps:

• Preheat a grill to medium-high heat.
• Mix together all ingredients for the burgers in a large bowl. Shape the mixture into 4 equal patties.
• Cook the burger patties until they're done to your preference, about 7 to 9 minutes per side, flipping once.
• When they're almost done, put 1 slice of cheese on each burger, cover the grill, and let the cheese melt.
• If desired, split the buns in half and toast them (cut side down) on the grill for a couple minutes.
• To serve, put each burger on a bun and top each with 2 tablespoons caramelized onions. (See Note)