Mixed Vegetable Grill

INGREDIENTS

INSTRUCTIONS

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
Posted to  MM-Recipes Digest  by "deborah kuhnen"
<debkuhnen@email.msn.com> on  Mar 24, 1998

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