Grilled Green Onions Romesco / Calcots

Serves: 4


2 bunches onions, green or 4 bunch large scallions, both white and green parts, trimmed
salt, coarse (kosher or sea), to taste
Romesco Sauce, for serving (optional see recipe under "Sauces")
black pepper, freshly ground, to taste, for serving (optional)


1. Preheat the grill to high.

2. When ready to cook, arrange the onions on the hot grate and grill, turning with tongs, until charred all over, 8 to 12 minutes (scallions will take less time than green onions). Season the onions with plenty of salt as they cook. Wrap the charred onions in a thick layer of paper towels (or use newspaper as they do in Spain). Let rest for 15 minutes.

3. Unwrap the onions and pick away the charred skin with your fingers. Serve warm with Romesco Sauce for dipping or drizzle with oil and pepper and pop them into your mouth.

Serves 4

Nutritional Facts:

Serves: 4
Calories from Fat: 0

This Grilled Green Onions Romesco / Calcots recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
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Chorizo Grilled Mushroom
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Garlic Kebabs
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Greek Garlic and Lemon Roasted Potatoes
Grilled Corn With Shadon Beni Butter
Grilled Dilled Tomatoes
Grilled Eggplants With Miso "Barbecue" Sauce
Grilled Fennel
Grilled Green Onions Romesco / Calcots
Grilled Long Beans
Grilled Mushroom Caps With Arugula Butter
Grilled Okra
Grilled Plantains
Grilled Sweet Potatoes With Sesame Dipping Sauce
Grilled Vegetable In The Style Of Santa Margherita
Japanese Vegetable Mixed Grill / Robatayaki
Korean Grilled Mushroom and Scallion Kebabs
Marinated Grilled Peppers With Olives and Anchovies
Onions And Potatoes Grilled In The Coals
Peruvian Potato Mixed Grill
Potatoes a' la Ketchup
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West Indian Grilled Vegetables / Choka
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