- 4 small red onions
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
Prepare medium-hot fire in kettle-style grill. Peel onions and slice into 1/2-inch thick slices. Combine olive oil and garlic; brush on onion slices. Grill directly over fire until nicely browned on both sides, about 8-10 minutes. Sprinkle with oregano and serve.
National Pork Board
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