- 2 red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 2 zucchini
- 2 yellow zucchini
- 1 fennel bulb
- olive oil
- salt and pepper
Vinaigrette
- 1/3 cup fresh basil leaves
- 1/4 cup fresh tarragon
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 2/3 cup extra virgin olive oil
- 1 tablespoon dijon mustard
- 1 clove garlic
- salt and pepper
Directions:
1. Slice mushrooms into planks.
2. Cut onions in half; cut each half into 4-6 wedges, leaving stem intact.
3. Slice the top and bottom off peppers; discard seeds and ribs, cut into 1x3" strips.
4. Slice zucchini at a 45-degree angle into 1/2" thick slices.
5. Discard fennel tops; slice bulb lengthwise into 1/4" thick sections, leaving stem end intact.
6. In a large bowl, toss vegetables with just enough oil to coat; season with salt and pepper. Grill over high heat until just crisp-tender, turning once.
7. Put vinaigrette ingredients in blender and puree. Adjust oil, vinegar, salt and pepper to taste.
8. Arrange grilled vegetables attractively on platter and drizzle with vinaigrette.
