Revolutionising BBQ flavours with a surprising delight of grilled radishes

They are perfect for sandwiches, cottage cheese, and salads. Quite sharp and spicy, they enhance the flavour of many dishes. Be sure to try them during your May holiday barbecue because they are surprisingly good when served warm.

Vegetables on the grill? Courgette, aubergine, bell pepper, tomato... we immediately have a list of suggestions, but radishes are not on it. They are not an obvious choice. Usually, we arrange larger vegetables on the grate because it seems to us that when subjected to high temperatures, they retain more flavour and do not dry out.

Although small, radishes grill very well. Under the heat, they become soft but retain their spicy note. As you might guess, they only need a moment on the grate.

They taste great with sauces and bread and also as an addition to salads. For example, they can also be a component of poultry skewers. I often arrange them with slices of courgette, tomato, or bell pepper and prepare a plate of grilled vegetables. Radishes can be marinated before grilling. Then, they retain more moisture.

Once you warm up to warm radishes, you can prepare them without heating the grill. Just cut them into thicker slices and throw them on a grill pan, then serve with an herbal or garlic sauce.

This is also a good way when vegetables start to lose their freshness. After cutting them into slices, it's good to fry them in a pan in butter with the addition of garlic.

Ingredients:

How to prepare:

1. Mix the oil or olive oil with the vinegar, honey, spices, and finely chopped herbs. Wash the radishes, cut off the leaves, leaving pieces of the stalks at the end of each radish, and marinate them for about 30 minutes.

2. Skewer the radishes on skewer sticks or arrange them on a grilling tray with slices of lemon and cloves of garlic. Grill for about 10-15 minutes. The radishes should be browned but still crunchy.