Grilled Vegetables
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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 and cut in half
2 heads radicchio, quartered and skewered
Olive oil for brushing
Salt and freshly ground pepperHeat grill to medium hot. Brush vegetables with oil, season with salt and pepper.
Grill all vegetables except the radicchio for 10 to 15 minutes, or until tender. Grill radicchio for 2 to 3 minutes. Serve warm or at room temperature.
Serves 10 to 15