By Dane Feldman
Photos by Dane Feldman.
Along with the first official days of summer comes plenty of excitement on my end when it comes to exploring the farmer’s markets. Over the weekend, I came across spring onions, which I’ve not cooked with before. As you may have seen over the years on Dish + Drink, we’ve done a lot with onions of all kinds, but this one is pretty awesome.
The spring onion is something of a combination between a small onion and a scallion, which lends some of its flavorings to making it a great addition to a grilled vegetable dish like this one.
What you’ll need:
12 oz baby bella mushrooms, chopped
8-10 assorted new potatoes
1 bulb spring onion
1 tsp Spanish smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp orange peel
First, take the spring onion and roughly chop the green parts as you would with a scallion. Then, peel and slice the bulb as you would a shallot or larger onion.
Pierce and precook the potatoes in the microwave. Then, slice them while they are hot.
Combine the onions, potatoes, and mushrooms in a large mixing bowl. Add the seasoning, black pepper to taste, and olive oil. Mix well with a spoon.
Cook in a grill pan on the grill on medium-high heat until the vegetables are browned to serve.