Grilled beets and bulbs


This recipe is a bit of a strange combination - vegetables that I often associate with winter cooked in a method saved for summer. The sweet cippolini onions and beets are nicely balanced by the char from the grill. The smokiness can be almost overwhelming -- I'd recommend trying serving this topped with something to smooth out the flavor. (An orange aioli, perhaps?)


1 1/2 lb beets, peeled and sliced crosswise into 1/2-inch thick rounds

1 bulb fennel, sliced crosswise into 1/2-inch thick rounds

1/2 lb cippolini onions, peeled or not

A few cloves of garlic, unpeeled

Olive oil

How to

Raise a grill to medium heat. Toss all of the ingredients in a bowl until the vegetables are well coated with oil. Put the vegetables in a basket on the grill and toss occasionally until they are well browned and the beets can be pierced with a fork with only a little resistance. Serve warm or at room temperature.