Mixed Grill Of Garden Vegetables With Three Mediterranean Garnishes
|Artichokes||3 , trimmed|
|Lemon juice||2 Tablespoon (Juice Extracted From 2 Lemons)|
|Zucchini||3 , halved lengthwise|
|Fennel bulbs||3 , trimmed|
|Asparagus stalks||18 , trimmed|
|Olive oil||1⁄2 Cup (8 tbs)|
|Minced garlic||3 Tablespoon|
|Freshly ground pepper||To Taste|
|Onions||2 , cut into 1/2-inch-thick slices|
|Mushrooms||18 , trimmed|
|Red peppers||2 , seeded, deveined, and cut into thirds|
|Yellow peppers||2 , seeded, deveined, and cut into thirds|
Bring a pot of water and half of the lemon juice to a rolling boil.
Add the artichokes and set a small plate or bowl on top of the artichokes to keep them submerged.
Simmer for 10 to 12 minutes, or until the stem end is easy to pierce with the tip of a paring knife.
Drain, rinse with cool water, and let drain again.
Cut the artichokes in half lengthwise.
Scoop out the hairy purple choke.
Score the zucchini with the tines of a fork.
Cook the potatoes in salted boiling water until tender, about 15 minutes.
Blanch the fennel, carrots, and asparagus separately for 2 minutes, or until crisp-tender.
Drain and let cool to the touch.
Cut the potatoes in half.
Cut the fennel into quarters and core them.
Combine the olive oil, garlic, salt, and pepper in a large bowl.
Add all the vegetables, turn to coat, and let sit for 30 minutes.
Light a fire in a charcoal or gas grill.
Place the vegetables over a medium fire in the order given in the ingredient list.
Grill the vegetables until they begin to take on color and are cooked through.
Arrange the grilled vegetables on a platter, season with the lemon juice, and serve either hot or at room temperature.