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Grilled Green Onions with Lemon and Parmesan

Yield

Serves 4 (serving size: about 4 green onions)

Ingredients

  • 2 bunches green onions, trimmed
  • 4 teaspoons olive oil, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons shaved Parmigiano-Reggiano cheese

Nutrition Information

  • calories 82
  • fat 6.1 g
  • satfat 1.6 g
  • monofat 3.8 g
  • polyfat 0.6 g
  • protein 3 g
  • carbohydrate 5 g
  • fiber 2 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 220 mg
  • calcium 111 mg

How to Make It

  1. Heat a grill pan over high heat. Toss green onions with 2 teaspoons oil. Add onions to pan; cook 2 minutes on each side. Sprinkle with remaining 2 teaspoons oil and remaining ingredients.

  2. Grilled Green Onions with Spicy Asparagus and Hoisin: Combine 1 1/2 tablespoons hoisin sauce, 1 1/2 teaspoons rice wine vinegar, 1 teaspoon lower-sodium soy sauce, and 1/2 teaspoon Sriracha in a bowl. Heat a grill pan over medium-high heat. Toss 1 bunch green onions and 8 ounces thin asparagus spears with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon black pepper and 1/8 teaspoon kosher salt. Cook 2 minutes on each side. Brush with hoisin mixture during last 30 seconds of grilling.

  3. Serves 4

  4. CALORIES 57; FAT 6g (sat 4g); SODIUM 250mg

  5. Grilled Green Onions with Corn and Tarragon: Heat a grill pan over high heat. Toss 1 bunch green onions with 1 teaspoon olive oil; sprinkle with 1/8 teaspoon kosher salt. Cook 2 minutes on each side. Chop onions; combine with 2 cups fresh corn kernels and 2 tablespoons minced shallots. Stir in 1 tablespoon olive oil, 2 teaspoons fresh lemon juice, 1 teaspoon white wine vinegar, and 1/4 teaspoon kosher salt. Sprinkle with 1 tablespoon chopped fresh chives and 1 teaspoon chopped fresh tarragon. Serves 4 (serving size: 1/2 cup) CALORIES 117; FAT 6g (sat 9g); SODIUM 196mg

  6. Grilled Green Onions with Orzo and Sweet Peas: Prepare 3/4 cup whole-wheat orzo according to directions, omitting salt and fat. Add 1 cup frozen peas during last 2 minutes of cooking; drain. Heat a grill pan over high heat. Toss 1 bunch green onions with 1 teaspoon olive oil. Cook 2 minutes on each side. Chop onions; add to orzo. Add 1/2 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 teaspoon olive oil, and 1/4 teaspoon salt; toss. Sprinkle with 1 ounce shaved Manchego cheese. Serves 4 (serving size: 3/4 cup) CALORIES 197; FAT 6g (sat 1g); SODIUM 204mg