BBQ |
Mixed Vegetable Grill |
3/4 cup olive oil 3 tablespoon fresh lemon juice 3 tablespoon fresh cilantro; chopped 1 teaspoon salt 1/4 teaspoon freshly ground pepper 2 fennel bulbs; trimmed; cut in half leng 4 baby artichokes; trimmed 2 whole heads garlic; unpeeled 2 belgian endives (witloof/ 1 chicory) 2 anaheim (mild green) chili 1 peppers; cut in half lengthwise; s 8 oz whole fresh shiitake 1 mushrooms; stemmed 12 to 16 thin asparagus (12 oz) trimme; d 1 large red onion; cut crosswise into slices |
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. 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. As the vegetables cook, turn them two or three times and brush with the oil mixture. Serve warm or at
room temperature.
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