Grilling in November - what? But here we are, it was over 70 today and the rest of the week is supposed to be beautiful as well. So, grilling. The biggest challenge was seeing the grill in the dark...
As for scallions, well, they are one of the few fresh vegetables left in the garden - though local shiitakes still seem to be available as well and are always excellent on the grill. In the spring I made grilled ramps and loved them so much that I had been meaning to try scallions. I finally got around to it. I served these with Romesco Sauce (which I have a stash of in the freezer), but pesto (which I also have a stash of) would also be great.
5-6 large scallions per person
Salt and pepper
Romesco sauce, pesto, or other topping of your choice
Cut the roots of the scallions and trim the green part so they end up around 12 inches (shorter is okay if you have smaller scallions).
Spread the trimmed scallions in a single layer in a baking dish or large plate. Brush or spray all over with olive oil. Sprinkle with salt and pepper.
Grill over medium-high heat for about 1 minute per side (check after 30 seconds if you have thin-ish scallions). When browned nicely in places and floppy, they are done.
Serve hot. Pass sauce at the table.