Grilled Artichokes, Roasted Striped Beets with Rainbow Radishes

Ka-bob style grilled artichokes and radishes for an easy outdoor side.

Course Appetizer

Cuisine Greek

Keyword appetizer, artichokes, california greek, grilled

Author Mary Papoulias-Platis

Ingredients

4 beets, washed and roasted whole
4 small artichokes, cooked and cleaned
2-3 radishes, halved
2 tablespoons olive oil
1 teaspoon balsamic vinegar
2-3 leaves of parsley, finely chopped

Instructions

Wrap the un-peeled beets in foil and roast in an 350 degree oven for 30-40 minutes until soft.
Peel while still warm, and slice into quarters. Set-aside.
Place artichokes in a pot of boiling water, and cook for 35-45 minutes until knife can be pierced easily in the stem.
peel away all the leaves, remove the center carefully not to break the artichoke. Trim all around any rough outer-skin. Cut in half and set-aside.
Wash and cut radishes in half.
Skewer the cooked beets, radish, and cooked artichoke. Lightly oil the BBQ and cook the skewers for 2-3 minutes on each side.
Sprinkle with fresh parsley, olive oil, and salt and pepper.
Drizzle with balsamic vinegar. Serve warm.

Recipe Notes

BBQ techniques: I often BBQ the vegetables separate in a special grill pan, or on a greased foil sheet so the skewers don't burn.
Then, I take the separate pieces and place them on the skewer.