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Yields4 Servings

Ingredients

 8 Fresh radishes
 3 tbsp Olive oil
 ½ tsp Dried rosemary
 ½ tsp Dried thyme
  tsp Sea salt

Directions

1

Preheat outdoor grill.

2

Mix olive oil, rosemary, thyme and salt in a medium size bowl and set it aside.

3

Trim off and discard radish stems, leaves and root tip. Cut radish into 3/4 inch chunks. Toss them into the bowl with olive oil and seasonings. Slide radish chunks (one at a time) onto skewers leaving some space between each piece. Keep the excess olive oil mix and take it to the grill with a basting brush. (Mix more oil if you like.) Place skewered radishes on the hot grill (on low heat) and turn every 2-3 minutes to cook evenly on all sides. Lightly baste with the seasoned olive oil if they start to dry out. Grill until tender on the outside leaving the inside crunchy…or if you prefer until soft through to the center. (Poke with a paring knife to check tenderness – knife should enter easily with no resistance.) Transfer to a serving dish and baste again with seasoned olive oil…. adding a few sprinkles of salt to top it off.

This recipe is compliments of CSA member (and fabulous volunteer) Kim Bednarik

Ingredients

 8 Fresh radishes
 3 tbsp Olive oil
 ½ tsp Dried rosemary
 ½ tsp Dried thyme
  tsp Sea salt

Directions

1

Preheat outdoor grill.

2

Mix olive oil, rosemary, thyme and salt in a medium size bowl and set it aside.

3

Trim off and discard radish stems, leaves and root tip. Cut radish into 3/4 inch chunks. Toss them into the bowl with olive oil and seasonings. Slide radish chunks (one at a time) onto skewers leaving some space between each piece. Keep the excess olive oil mix and take it to the grill with a basting brush. (Mix more oil if you like.) Place skewered radishes on the hot grill (on low heat) and turn every 2-3 minutes to cook evenly on all sides. Lightly baste with the seasoned olive oil if they start to dry out. Grill until tender on the outside leaving the inside crunchy…or if you prefer until soft through to the center. (Poke with a paring knife to check tenderness – knife should enter easily with no resistance.) Transfer to a serving dish and baste again with seasoned olive oil…. adding a few sprinkles of salt to top it off.

This recipe is compliments of CSA member (and fabulous volunteer) Kim Bednarik

Grilled Radishes