grill: foil wrapped stuffed onions

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* Exported from MasterCook *

 

Stuffed Onions with Sun Dried Tomatoes

 

Recipe By :Grill It! Vegetarian: Main Meals

Serving Size : 0 Preparation Time :0:00

Categories : Foil Main Veg

 

Amount Measure Ingredient -- Preparation Method

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3 large onions -- unpeeled

1 cup drained sun-dried tomatoes in oil -- thinly sliced

4 ounces goat's cheese -- cubed

1 garlic clove -- crushed

1/2 cup fresh white breadcrumbs

1/4 cup pine nuts -- toasted

1 tablespoon chopped fresh basil

1 teaspoon chopped fresh thyme

egg

salt and pepper

foil

 

1. Place unpeeled onions in a large pan and cover with cold water. Bring to a

boil and cook 15 minutes, until tender. Drain onions and let cool.

 

2. Place tomatoes, cheese, garlic, breadcrumbs, pine nuts, basil and thyme in a

large bowl and mix together.

 

3. Cut cooled onions in half, through the root and tip, and carefully cut out

most of the flesh, leaving 1 or 2 layers to keep the shape and form the empty

shells.

 

4. Discard half the flesh, finely chop the rest, and stir into reserved filling.

Lightly beat egg and stir into filling.

 

5. Place each onion half on a large square of double-thickness aluminum foil.

Spoon filling into empty shells, packing the mixture in well. Fold foil over

filling and secure.

 

6. Cook on the grill over hot coals about 20 to 25 minutes, or directly in coals

about 15 minutes.

 

7. Serve hot, warm or cold.

 

Note: This dish also makes an ideal appetizer (half an onion per serving).

 

~ Grill It! Vegetarian. More than 90 Easy Recipes to Sear, Sizzle, and Smoke.

Recipes contributed by Leslie Mackley, Christine McFadden, Meg Jansz, Louise

Pickford, and Hilaire Walden. ISBN: 0-7624-0996-7 Courage Books 2002.

 

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Per Serving (excluding unknown items): 325 Calories; 18g Fat (46.2% calories

from fat); 12g Protein; 35g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

12mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 5 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0