I love grilled lemons, and I have been looking for new ways to use them. They provide the brightness of lemon juice, plus the deep bittersweet flavor of the charred lemon rind. I first put this recipe together to dress up some chicken and roast beef sandwiches, but I would use it on grilled meats and fish, mixed into to a grain salad with some feta, or on crostini with goat cheese. The mix of herbs is flexible (no need to go out and buy 5 different bunches!), but I like bright, fresh flavors in this dish, so I've stuck primarily with herbs that have those flavors. Don't be afraid to get the lemons good and charred - not only do you want that charred flavor, but you also want to make sure they're thoroughly cooked.
Balcony-less city dweller that I am, I have only tried this with a grill pan, but a real grill (with a grate fine enough to hold the lemon slices), George Foreman grill, or even a cast iron skillet would all probably work as well. —ReisTanzi
approximately 1 cup
Scallions (you'll use all of the whites, and some but not all of the greens)
1 1/2 cups
loosely packed fresh herbs -such as parsley, mint, basil, oregano, cilantro (and as much of your scallion greens as you like)
If you are not using organic lemons, wash lemons thoroughly. Slice lemons crosswise, in 1/4 inch slices, removing seeds as you go. Wash scallions and cut to separate whites from greens, reserving the greens to use with your herbs.
Heat a grill pan over medium high heat, brush lightly with olive oil, and lay lemon slices and scallion whites in a single layer. Continue at medium-high heat, turning when pieces are deeply browned and charred (scallions will not be as dark as lemons). Cook on the other side, remove from pan, and allow to cool.
Wash and chop herbs (the 1 1/2 cups should chop down to about half the volume, or 3/4 C).
Once lemons and scallions are cool, slice scallions and chop lemons somewhat finely (you want to bite into small pieces, so they should not be very finely minced).
Combine lemons, scallions, herbs, olive oil, and salt to taste. Serve at room temperature or cold.