This is a great way to enjoy those crunchy red vegetables.

Preparation time: 20 min.

Ingredients

8 ounces cream cheese
1/2 cup butter, room temperature
1 T prepared horseradish
1 teaspoon worcestershire sauce
1 1/2 cups radishes, finely chopped
1/4 cup green onions, thinly sliced
salt or celery salt

Directions

1. Beat cream cheese, butter, horseradish, and Worcestershire with an electric mixer until smooth.
2. Stir in radishes and onions until well distributed.
3. Season to taste with salt.
4. Cover and refrigerate for up to 4 hours; bring to room temp before serving.
5. Serve with crackers.

This is a light, refreshing herb and vinegar marinade.

Ingredients

3/4 cup olive oil
1/4 cup red wine vinegar
1 tsp fresh chopped rosemary
1 tsp fresh chopped thyme
1 tsp fresh chopped basil
1 tsp fresh chopped oregano
1 T minced garlic
1/2 tsp kosher salt
1/2 tsp cracked black pepper
Zucchini, jicama, carrots, onions, mushrooms, eggplant, peppers… cut into thick slices or kebobs.

Directions

1. Whisk together marinade ingredients.
2. Arrange the vegetables in plastic container, pour the marinade over them, cover. Refrigerate for about 2 hours, turning vegetables once.
3. Prepare your grill. Remove the vegetables from the marinade and reserve marinade for basting.
4. Grill the vegetables over medium heat until tender, brushing them with the marinade constantly.
5. Cooking times will vary depending on the vegetables you use.