| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Bbq/grill, Soup/stews |
10 |
Servings |
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 |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V4 #035 by John Merkel <jmerk@doitnow.com> on
Feb 3, 1997.
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