Grilled Onions and Leeks
2 large Vidalia or red onions, cut into 1/2-inch-thick rounds
2 leeks, dark green tops trimmed, split in half lengthwise, soaked for 30 minutes, changing the water several times
Unrefined sea salt, to taste
Freshly ground black pepper, to taste
Place the onions and leeks in a grill basket. Grill over hot coals, turning them once. Close the lid and cook until soft. Season with salt.
Place the onions and leeks on a serving platter, sprinkle with black pepper and thyme, and drizzle with olive oil. The onions and leeks can be prepared in advance and served at room temperature.