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Grilled veggies with scallion vinaigrette

Grilled Scallion Vinaigrette

Posted on August 10, 2021March 3, 2022 by Jen

The Foreigner…

A Bit of History:

I believe almost all of us could identify a scallion or a green onion, but did you know they are also known as spring onions, sibies, or a Welsh onion? Given these names, one might think that scallions are a native species in Wales. However, the term Welsh onion, actually stems from the German word “welsch”, meaning foreign. While, scallions are native to Asia and appear in Chinese medical documents approximately 2,000 years ago; they did not make their way to Europe until the 4th century BC. Thankfully, scallions eventually traveled to North America and star in my recipe for Grilled Scallion Vinaigrette.

About the Recipe: Grilled Scallion Vinaigrette

One night, I was planning on grilling some fresh corn on the cob, bell peppers, mushrooms, and half an onion I found in the refrigerator. It was my feeble attempt at cleaning out the refrigerator at the week’s end. While foraging in the depths of my vegetable crisper, I happened upon a beautiful bunch of fresh scallions from my CSA delivery. I decided to throw those on the grill and blend them into a tangy sauce to top the grilled vegetables and potatoes roasting in the oven. It turned out to be a delicious and easy experiment.

Grilled scallion vinaigrette is a great topping for grilled or roasted vegetables, mixed greens, as a burger topping, or for dipping raw vegetables and pita bread.

Grilled Scallion Vinaigrette

Grilled Scallion Vinaigrette

Grilled Scallion Vinaigrette

A tangy and flavorful vinaigrette that is perfect for topping grilled or roasted summer vegetables, salads, grains, and burgers. Grilled scallion vinaigrette can also be served as an appetizer for dipping raw vegetables or pita bread.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Course Appetizer, Condiment, Salad
Cuisine American
Servings 4

Ingredients
  

  • 1 large bunch scallions
  • 1 tbsp dijon mustard
  • 1/4-1/2 tsp cumin seed toasted
  • 1 lemon juiced
  • 1/4 cup olive oil plus more if needed (substitute water if oil free)
  • salt and pepper to taste

Instructions
 

Grilled Scallions

  • Heat grill to 450 degrees F.
  • Trim ends from scallions. Slice each scallion in half lengthwise.
  • Place scallions in a grill basket and lightly spray with oil.
  • Grill for 5-7 minutes until charred but not completely blackened.

Vinaigrette

  • In a small pan, dry toast the cumin seeds over medium heat for 30-45 seconds until fragrant. Remove from heat.
  • Add grilled scallions, mustard, lemon juice, 1/4 tsp toasted cumin, 1/4 cup of olive oil to a blender. Process until smooth.
  • Taste and add salt, pepper, or additional cumin. If vinaigrette is too thick, add more olive oil 1 tbsp at a time until you reach desired consistency.

Serving Suggestions: serve with grilled vegetables such as bell peppers, potatoes, mushrooms, corn on cob, asparagus, cauliflower, as a salad dressing for mixed greens, or as a dipping sauce for raw cucumbers and tomatoes.

    Keyword 15 minute grilled scallion dipping sauce appetizer, corn on cob grilled scallion vinaigrette, grilled scallion salad dressing, grilled scallion sauce for topping burgers and vegetables, grilled scallion vinaigrette with corn on cob potatoes, grilled summer vegetables with scallion vinaigrette, plant based grilled scallion vinaigrette corn on cob roasted potatoes, ultratruffle grilled scallion vinaigrette, vegan grilled scallion vinaigrette

    Looking for some other great vinaigrettes? Try these Ultratruffle favorites:

    Orange Ginger Pomegranate Vinaigrette

    Sage Hot Honey Vinaigrette

    Parsley Thyme Lemon Vinaigrette

    Strawberry Mint Basil Cucumber Salad

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    Slow Food, Less Effort, 1 Ingredient at a Time

    Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

    My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

    Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

    I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

    Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

    All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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