Tonight I took Sweet Peru Onions and roasted them with some mushrooms. No matter what you hear, these Peru Onions are actually sweeter than Vidalia onions. The people in Vidalia even told me that, but they hate to admit it. Anyway...Cut the onion in half and sprinkle with olive oil, balsamic vinegar, cracked black pepper, oregano, salt, and garlic powder. Bake at 350 for 1 hour closed in tin foil and then open up for the last 15 min. The first pic is after prep and before it went into the oven. The second pic is after it came out of the oven. I then made some wild mushroom couscous, which became the bottom layer on the plate for the grilled pesto chicken. The roasted mushrooms were layered around the chicken and on top of the couscous as seen in the third picture. The final product had a little feta on top of the chicken. Everything was outf'nstanding!
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