Fennel, Baby Beets, And Jacket Potatoes
|New potatoes||8 , parboiled until almost fork-tender (With Skins On)|
|Fennel bulbs||4 Medium, parboiled, leaves discarded, cut in quarters|
|Baby beets||12 Small, parboiled until almost fork-tender, peeled|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Anise seeds||1⁄2 Teaspoon|
|Canola oil||1 Tablespoon (For Brushing Skewers And Grid)|
|Blue cheese||1⁄3 Cup (5.33 tbs), crumbled (For Garnish)|
|Toasted pine nuts||1⁄4 Cup (4 tbs) (For Garnish)|
Thread skewers, alternating potatoes, fennel, and beets, ending with a potato.
Mix oil with anise seeds.
Preheat the grill.
Set skewers on grid over ashen coals.
Grill kabobs until vegetables are tender, turning and brushing frequently.
Place skewers on a serving dish and sprinkle with crumbled cheese and toasted pine nuts