Grilled radishes. The unexpected BBQ star you need to try

Grilling vegetables? Zucchini, eggplant, bell peppers, and tomatoes likely come to mind instantly. Radishes, however, seldom make the list. They're not what you would typically expect. We tend to opt for larger vegetables on the grill, believing they hold onto their flavor better under high heat without drying out.

Despite their size, radishes grill splendidly. The heat softens them while preserving their spicy kick. They require only a brief time on the grill and pair wonderfully with sauces, bread, and salads. Radishes are even versatile enough to be featured in skewers, perhaps alongside poultry, or mingled with slices of zucchini, tomato, or bell pepper for a vibrant plate of grilled vegetables. Marinating radishes beforehand helps them to retain moisture.

Should you grow fond of warm radishes, there's no need to rely solely on the grill. Simply slice them thicker and toss them onto a grill pan, serving them with a herb or garlic sauce. This method is particularly useful for revitalizing veggies that are starting to wilt. Slicing and sautéing them in butter with garlic adds an extra dimension of flavor.

- 2 bunches of radishes,

- A head of garlic,

- Half a lemon,

- 1/4 cup of canola or olive oil,

- A tablespoon of apple cider vinegar,

- Salt, pepper, oregano, fresh parsley, and coriander sprigs,

- Half a teaspoon of honey.

2. Thread the radishes onto skewers or arrange them on a grilling tray with lemon slices and garlic cloves. Grill for about 10-15 minutes. Aim for radishes that are slightly browned yet retain their crunch.