Mixed Vegetable Grill
| Yield: | 6 Servings |
| Categories: | BBQ, Vegetables |
| NORMA WRENN MSN | ||
| 3/4 | c | Olive oil |
| 3 | tb | Fresh lemon juice |
| 3 | tb | Fresh cilantro; chopped |
| 1 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 2 | Fennel bulbs; trimmed; cut in half lengthwise | |
| 4 | Baby artichokes; trimmed | |
| 2 | Whole heads garlic; unpeeled | |
| 2 | Belgian endives (witloof/ | |
| Chicory) | ||
| 2 | Anaheim (mild green) chili | |
| Peppers; cut in half lengthwise; seed; derib | ||
| 8 | oz | Whole fresh shiitake |
| Mushrooms; stemmed | ||
| 12 | To 16 thin asparagus (12 oz) trimmed | |
| 1 | lg | Red onion; cut crosswise into slices 1/2" thick |
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