Grilled Vegetables Al Fresco
INGREDIENTS:
4 Bulbs fennel, cut into
-quarters lengthwise and
-skewered
2 Bunches thin carrots,
-scrubbed
2 Bunches beets, peeled
-and sliced
10 Baby artichokes, boiled
-until tender & cut in half
2 Heads radicchio, quartered
-and skewered
Olive oil for brushing
Salt & freshly ground pepper
4 Bulbs fennel, cut into
-quarters lengthwise and
-skewered
2 Bunches thin carrots,
-scrubbed
2 Bunches beets, peeled
-and sliced
10 Baby artichokes, boiled
-until tender & cut in half
2 Heads radicchio, quartered
-and skewered
Olive oil for brushing
Salt & freshly ground pepper
Heat grill to medium hot. Brush vegetables with oil and season with salt and pepper. Grill all vegetables except radicchio for 10 or 15 minutes, or until tender. Grill radicchio for 2 to 3 minutes. Serve warm or at room temperature.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl