BBQ ONIONS RECIPE RECIPES

Steps:

• In a medium bowl, combine onion, 3 tablespoons lime juice, cilantro and 1/4 teaspoon salt; let stand until wilted, tossing occasionally, about 30 minutes.
• Meanwhile, in a zip-top food storage bag (or a glass container with lid), combine remaining 3 tablespoons lime juice, remaining 1/2 teaspoon salt, oil, garlic, oregano, cumin and pepper. Add pork to bag (or container); seal bag and turn to coat pork with mixture (or toss in container and cover). Refrigerate at least 30 minutes or up to several hours.
• Off heat, coat a grill rack or stove-top grill pan with cooking spray; heat grill to medium-hot or grill pan over medium-high heat.
• Remove pork from marinade; discard marinade. Grill pork, flipping once, until an instant-read thermometer inserted in center of a pork chop registers 145°F (for medium), about 8 minutes total.
• Transfer to serving plates and let pork sit for 3 minutes; sprinkle with marinated onions. Yields 1 pork chop and about 1/4 cup onions per serving.

Steps:

• Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
• Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
• Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.