Recipe - Chargrilled Whole Sweet Shallots

*** NON NE *****

Barbecued sweet shallots make a tempting and unusual snack to serve with
drinks, or as a vegetable side dish. You can use either wooden or metal
skewers, but if you choose the bamboo type, be sure to soak them in water
for at least an hour before you put them on the flame to prevent charring.

This method is about the quickest and easiest way of cooking onions there
is, because you don’t need to peel, chop or garnish them at all. Simply
thread the whole shallots (allow 34 per person), complete with their
skins, onto a skewer. Chargrill on the barbecue for 15 minutes.

To serve, remove the shallots from their skewers and pull back the skins,
but leave them attached at the root. Inexpensive and good for you too!

Recipe by: Tesco Vegetarian Summer Collection 1997 Posted to MCRecipe
Digest V1 #656 by Kerry Erwin kerry@north.org on Jul 06, 1997