Mixed Grilled Garden Vegetables
Ingredients
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3
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artichokes
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1
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lemon, cut into wedges
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3
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fennel bulbs, trimmed and quartered
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18 baby
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carrots, peeled
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1 bunch
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asparagus, ends trimmed
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3
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zucchini, ends trimmed and cut into 1/3" strips
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1
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onion, cut into 1/2" wedges
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1
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pepper, cleaned and quartered
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1 dozen
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mushrooms, cleaned and trimmed
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extra virgin olive oil
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salt
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1
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garlic clove, minced
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black pepper, to taste
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Cooking Instructions
Bring a large pot of water to a boil. Trim the tops of the artichokes, remove the outer leaves, cut the stem away and then rub with a lemon wedge. Cut the artichokes in half, remove the choke and quarter. Add to a bowl of acidulated* water. To the pot of boiling water, add 1 tsp. of salt and 1 tbsp. of lemon juice. Add the artichokes. Simmer until tender, about 7 minutes. Add the fennel bulbs and the baby carrots to the pot. Cook until tender, about 3-4 minutes. Place the asparagus, zucchini, onion, pepper, and mushrooms in large, shallow roasting pan. Drizzle with olive oil, and season with salt, minced garlic and black pepper. Toss to coat evenly. Remove the parboiled vegetables from the pot and add to the baking dish. Again drizzle with olive oil, and season salt and pepper, tossing to coat the vegetable mixture. Preheat the grill to high. Grill all the vegetables on both sides until tender, about 8-12 minutes, depending on the vegetables. Remove from the grill and serve immediately.
*Cooking or soaking water that has an acid such as lemon juice or vinegar added to it to prevent vegetables or fruit from discoloring.
Equipment List
