¼ c. olive oil
¼ c. prepared mustard
1 tsp. chili powder
2 lg. onions sliced thick, insert toothpicks to hold slices together while on the grill.
Mix all ingredients together and brush over onion slices before placing on a hot charcoal grill. Cook 5 min. on each side or until tender. Baste again when you turn the slices halfway through cooking. Caution: the sauce is very messy, and it will make a mess in your gas grill. If using a gas grill, form a tray with shallow sides out of heavy aluminum foil, separate onions into rings, toss in sauce, and grill in tray, stirring frequently, being careful not to puncture foil. This will keep the sauce from dripping in the grill.
This sauce is also good on grilled yellow or zucchini squash.
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