Yield: 6 Servings
|¾ cup||Olive oil|
|3 tablespoons||Fresh lemon juice|
|3 tablespoons||Fresh cilantro; chopped|
|¼ teaspoon||Freshly ground pepper|
|2||Fennel bulbs; trimmed; cut in half lengthwise|
|4||Baby artichokes; trimmed|
|2||Whole heads garlic; unpeeled|
|2||Belgian endives (witloof/|
|2||Anaheim (mild green) chili|
|Peppers; cut in half lengthwise; seed; derib|
|8 ounces||Whole fresh shiitake|
|12||To 16 thin asparagus (12 oz) trimmed|
|1 large||Red onion; cut crosswise into slices 1/2" thick|
NORMA WRENN MSN
Here is a suggested medley of vegetables, but improvise and use whatever is in season and reasonably young and tender. Very firm vegetales will grill more quickly and evenly if you first cook them in boiling water until just tender, a step that can be done hours ahead.
In a small bowl whisk together the olive oil, lemon juice, cilantro, salt and pepper, set aside.
In a large pot bring about 4 quarts salted water to a rapid boil.
Cook the fennel bulbs until just tender when pierced, 7-10 minutes.
Remove them and drain well; set aside. Drop in the artichokes and cook until just tender, 5-10 minutes. Scoop them out, drain well and then cut them in half lengthwise; set aside. Blanch the garlic heads for about 5 minutes; 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 minutes, the pepper halves and mushrooms for about 10 minutes, the endive halves for about 8 minutes, and the asparagus for 4-8 minutes, depending upon size. As the vegetables cook, turn them two or three times and brush with the oil mixture. Serve warm or at room temperature.
Source: Williams-Sonoma Kitchen Library: Grilling