Ingredients (5)
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pickles, about 4 to 5 inches each, cut in half lengthwise 10
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medium yellow onion peeled, cut into 8 wedges 1
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olive oil 1 tablespoon
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kosher salt and ground black pepper, to taste
Steps (4)
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1
Preheat a grill for direct grilling using Kingsford® charcoal.
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2
Grill pickles for about 3 to 5 minutes total, long enough to mark each side. Rub onions gently with olive oil and season with salt and pepper.
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3
Grill the onions until softened and marked, about 5 to 7 minutes. Remove from grill and set aside to cool.
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4
Platter the pickles and onions, and drizzle with the Ranch dressing. Serve immediately.
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