Growing up, I always picked radishes out of salads. To me, they were a garnish that shouldn’t be consumed ever. The fierce peppery-ness just didn’t appeal to me at all. But then, a few years ago, I tried Balsamic Sauteed Radishes and it was a complete revelation. The peppery taste of the little, hard, red roots was completely tamed by cooking and the balsamic added this fabulous sweetness to them.
For the past year or so, I have been looking for another way to cook radishes in a way that tames them but makes them flavorful too. This, these grilled radishes with dill, white wine vinegar, garlic, olive oil, salt and pepper, are the result. The subtle flavor is slightly sweet, totally dilly and wonderful. They are tender bits of radish goodness that go great with fish, chicken, salads and more …
If you haven’t had radishes cooked, then you need to try them. It’s amazing. It’s beyond amazing — it’s craveworthy goodness. Try it.
- 1 bunch radishes, washed and sliced into ¼ inch rounds
- 1 tbsp olive oil
- ½ tbsp white wine vinegar
- 2 cloves garlic, minced
- sea salt and pepper, to taste
- 3 sprigs fresh dill
- Preheat your grill. If using a gas grill, heat it to its medium setting.
- In a medium bowl, combine the radish slices, olive oil, white wine vinegar, garlic and salt and pepper. Toss to combine.
- Lay out a large sheet of aluminum foil (roughly 18-24 inches long). Pile the radish mixture in the center and top with the sprigs of dill.
- Fold the sides of the aluminum foil in to form a sealed packet. Place the packet on the grill, seam-side up and let cook for 20-30 minutes.
- Remove the packet from the grill and let rest for 5 minutes. Carefully open the packet, being careful of escaping steam. Transfer radishes to a serving dish.
- Serve immediately. Leftovers can be chilled and eaten cold as well.