Veggie-Stuffed Grilled Onions

These were mighty good. It's unfortunate that Vidalia onions are no longer in season because they would've cranked these up another notch.


The original recipe calls for using frozen mixed veggies. Well, with everything in season right now, I skipped that and used some fresh carrots and snap peas. You can substitute any veggies you like. You may have to par-cook them first.

Makes: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 4 large sweet onions, peeled
• 2 cups fresh veggies (I used carrots and snap peas, which I par-cooked first)
• 2 T seasoning (I used Todd's Dirt. You can use any general seasoning, like herb or Creole)
• 1/2 cup shredded Cheddar cheese (I used Tillamook)
• 4 T butter, cut into 4 pieces

1. Preheat grill to medium.

2. Slice top third off of each onion and save. Using a spoon or melon baller, scoop out the inside of each onion. Dice the removed onion and reserve.

3. In a medium bowl, combine the vegetables, diced onion, seasoning, and cheese. Divide evenly into each onion. Top with a pat of the butter.

4. Cover onion with top and wrap in foil. Place on grill and grill 20-25 minutes until tender.