Grilled Fennel Spiced Vegetables

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Grilled Fennel Spiced Vegetables

 

1 1/2 pounds medium size Yukon gold potatoes, halved

lengthwise

1 bunch medium size carrots with tops, halved

lengthwise with the tops trimmed

2 large bulbs of fennel, stems and outer layer removed

3 small green zucchini

1 lb. large crimini (brown) mushrooms, cleaned

1/3 cup extra virgin olive oil plus some for drizzling

2 tablespoons toasted fennel spice

salt and black pepper

1/2 of a lemon

 

Bring salted cold water to a boil in a four-quart

saucepan. Add the potatoes and when the water returns

to a boil, cook for four or five minutes. With a sieve

remove the potatoes and reserve. Add the carrots to

the boiling water and cook for three minutes. Remove

and reserve. Cut the fennel in half lengthwise then

cut each half into six wedges. Cut the zucchini

lengthwise into three pieces. Trim the stems from the

mushrooms. Place all of the vegetables in a large

mixing bowl and gently toss to coat evenly with the

olive oil and fennel spice. Season with salt and

pepper. Reserve.

Prepare the grill and let the fire burn down to medium

coals. Brush or wipe a little olive oil on the grill.

Rake the coals so that they give even heat under the

grilling surface.

To cook the vegetables, gently toss the vegetables to

coat with the marinade then place on the grill. Move

and turn each piece every couple of minutes for even

cookery. Each vegetable will finish in a slightly

different amount of time. When the vegetables become

tender, transfer to a serving platter. Add a drizzle

of extra virgin olive oil then a squeeze of lemon.

Serve immediately.