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Ingredients
- 3/4 c. Extra virgin olive oil
- 3 Tbsp. Fresh lemon juice
- 3 Tbsp. Fresh cilantro, minced
- 1 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 2 x Fennel bulbs, trimmed, cut in half lengthwise
- 4 x Baby artichokes, trimmed
- 2 whl heads garlic, unpeeled
- 2 x Belgian endives (witloof/ Chicory)
- 2 x Anaheim (mild green) chili
- Â Â Peppers, cut in half lengthwise, seed, derib
- 8 ounce Whole fresh shiitake
- Â Â Mushrooms, stemmed
- 12 x To 16 thin asparagus (12 ounce) trimmed
- 1 lrg Red onion, cut crosswise into slices 1/2" thick
Directions
- Here is a suggested medley of vegetables, but improvise and use whatever is in season and reasonably young and tender. Very hard vegetales will grill more quickly and proportionately if you first cook them in boiling water till just tender, a step which can be done hrs ahead.
- In a small bowl whisk together the extra virgin olive oil, lemon juice, cilantro, salt and pepper, set aside.
- In a large pot bring about 4 qts salted water to a rapid boil. Cook the fennel bulbs till just tender when pierced, 7-10 min. Remove them and drain well; set aside. Drop in the artichokes and cook till just tender, 5-10 min. Scoop them out, drain well and then cut them in half lengthwise; set aside. Blanch the garlic heads for about 5 min; remove them, drain well and set aside. Finally, blanch the Belgian endives for about 1 minute; remove them, drain well and then cut in half lengthwise.
- Set aside. Have th chili peppers, mushrooms, asparagus and onion at hand also.
- Prepare a fire in a grill. Position the oiled grill rack 4-6 inches above the fire. Arrange the vegetables on the rack. Grill the fennel halves, artichoke halves, whole garlic heads and onion slices for about 12 min, the pepper halves and mushrooms for about 10 min, the endive halves for about 8 min, and the asparagus for 4-8 min, depending upon size. As the vegetables cook, turn them two or possibly three times and brush with the oil mix. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 6 servings | |
| Calories 302 | |
| Calories from Fat 242 | 80% |
| Total Fat 27.39g | 34% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 441mg | 18% |
| Potassium 498mg | 14% |
| Total Carbs 13.5g | 4% |
| Dietary Fiber 6.2g | 21% |
| Sugars 1.71g | 1% |
| Protein 3.28g | 5% |
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