Serves: 4
Total Calories: 109

FOR GRILLING:
4 potatoes, large baking, in their skins
4 onions, sweet, large, in their skins
FOR SERVING:
balsamic vinegar
olive oil, extra-virgin
salt, coarse (kosher or sea) and freshly ground black pepper, to taste
butter, unsalted
sour cream

1. Preheat a charcoal grill to high.

2. When ready to cook, rake half the coals to one side. Place the potatoes and onions on top of the remaining coals, keeping the potatoes together and the onions together (they may cook at different rates, and this allows you to remove each when it’s done). Using tongs, place the reserved coals on top of the vegetables.

3. Grill the vegetables, until very soft, 20 to 30 minutes for the onions, 40 to 60 minutes for the potatoes. To test for doneness, poke a skewer into the center of each kind of vegetable. It should slip in very easily. Remove the vegetables from the coals with tongs. Brush away the ashes with a pastry brush and place the vegetables on a platter for serving.

4. To eat, cut open the onions and potatoes and eat the flesh out of the skin (the skin of the potatoes will be too ashy to eat). Sprinkle the onions with a few drops of balsamic vinegar, oil, and salt and pepper (if desired it’s pretty darn good by itself). Eat the potato with butter and/or sour cream, and salt and pepper.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 109
Calories from Fat: 0

More Recipes from the The Barbecue Bible Cookbook:
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Catalan Grilled Artichokes
Chorizo Grilled Mushroom
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Foil-Grilled Potatoes With Asian Seasonings
Garlic Kebabs
Georgian Vegetable Kebabs
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