2 tablespoons paprika1 tablespoon ancho chili powder2 teaspoons ground cumin2 teaspoons ground coriander1 teaspoon kosher salt1 teaspoon coarsely ground black pepper1/2 to 1 teaspoon cayenne pepper1 teaspoon dry mustard1 teaspoon dried oregano4 Vidalia onions, cut into 1/4-inch thick slice
1/4 cup canola oil
Heat the grill to medium-high.
Whisk all the seasonings together in a small bowl.
Brush onion slices on both sides with oil. Rub one side of each slice with seasoning mixture and place rub side down on grill. (You’ll have some spice rub leftover.)
Grill until golden brown and a crust has formed, 2 to 3 minutes. Flip and continue grilling until just thoroughly cooked, 2 to 3 minutes longer. Serve hot or at room temperature.
Recipe by Bobby Flay
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This recipe was most recently featured in
Boston Organics Newsletter No. 20 of 2013.