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Title: Grilled Vegetables
Yield: 10

Ingredients

     10    baby artichokes
     10    bulbs baby fennel
      2 bn thin carrots; scrubbed
      2 bn beets; peeled and sliced
      2    heads radicchio; quartered,
           -skewered
      1    olive oil; for brushing
      1    salt
      1    freshly-ground black pepper

Instructions

Cut fennel lengthwise into quarters and skewer. Set aside. Fill a stockpot
with water, and bring to a boil. Cook artichokes until tender, about 4
minutes. Drain in a colander, let cool, and cut in half.
Heat a grill to medium hot. Brush the vegetables with olive oil, and season
with salt and pepper. Grill all vegetables except radicchio for 10 or 15
minutes, or until tender. Grill the radicchio for 2 to 3 minutes. Serve
vegetables warm or at room temperature.
Serves 10 to 15.

Source:
"Martha Stewart Living - (www.marthastewart.com)"
S(Formatted for MC5):
"by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 9 Calories (kcal); trace Total Fat; (4% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

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