No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Vegetables

Skewering the fennel and radicchio lengthwise helps keep them from falling apart during grilling.

  • servings: 15

Ingredients

  • 4 bulbs fennel, cut into quarters lengthwise and skewered
  • 2 bunches thin carrots, scrubbed
  • 2 bunches beets, peeled and sliced 1/2 inch thick
  • 10 baby artichokes, boiled until tender and cut in half
  • 2 heads radicchio, quartered and skewered
  • Olive oil, for brushing
  • Salt and freshly ground black pepper

Directions

  1. Step 1

    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.

Source
Martha Stewart Living, August 1994