WVW: Veggie-Q recipes

In honor of World Vegetarian Week and because it's the end of our summer, we had a veggie-q yesterday. Two of my fave things to stick on the grill are onion blossoms and chili corn on the cob. Surprisingly, perhaps, both of these recipes actually come from an old Betty Crocker cookbook titled On The Grill.

Onion Blossoms:
For each onion, you need:
1 tsp. each olive oil, balsamic vinegar, brown or raw sugar, panko or regular breadcrumbs
salt and pepper to taste

Take the onion and cut off the top (stem end). Peel off the outer layer, leaving the root end intact. Cut into the top of the onion so it looks like a pizza with 6 slices; make sure not to go all the way through the onion (make it so the onion is held together at the root end). Stick the onion in a piece of tinfoil; top with olive oil, vinegar, brown sugar, and breadcrumbs. Salt and pepper to taste. Twist up the tinfoil and throw it on the grill. It is ready to eat when soft and almost translucent. Tastes great with veggie dogs! Though personally I can just eat it by itself.

Chili-Lime Corn-on-the-Cob:
If you can get sweet corn in the husks, use that, peeling back the husk but not removing it. If you get sweet corn like we do in Costa Rica, stick it in a square of tinfoil. Add to each ear a pat of margarine, the juice from half a lime, and a good sprinkle of your favorite chili (I like cayenne; powdered chipotle is also really good). Put the husk back on or wrap up in tinfoil, and throw it on the grill. Make sure when you unwrap it to smear the marg-chili mix, otherwise you might get a mouth full of chili flames!