Ramps, otherwise known as Allium Tricoccum, are a wild onion that grow during the spring in Eastern Canada and the U.S. They’re sometimes referred to as wild leeks, and taste like a mixture of garlic and onion.
- 32 ramps, cleaned and trimmed
- 2 tablespoons extra virgin olive oil, plus more for serving
- Kosher salt and freshly ground black pepper
- Place ramps on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until well coated.
- When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
- Place ramps on hot side of grill and cook, turning occasionally, until tender and charred, about 2 minutes. Transfer to a serving platter, drizzle with more olive oil, and serve.