Mixed Grill Of Garden Vegetables

Makes 8 servings.

3 artichokes
1/2 lemon
2 tablespoons lemon juice
4 teaspoons salt
3 fennel bulbs, trimmed and quartered
18 baby carrots, peeled
18 asparagus stalks, trimmed and peeled
3 zucchini, trimmed and halved lengthwise
1/2 cup olive oil
3 tablespoons minced garlic
1 teaspoon ground black pepper
12 new potatoes, parboiled and halved
2 red onions, quartered
18 mushrooms, trimmed
2 red peppers, quartered
2 yellow peppers, cored and quartered
1 cup Italian-style sauce
1 cup Greek-style sauce
1 cup North African-style sauce

  1. Remove the tough outer leaves from the artichokes. Cut the stem away from the artichoke, leaving about 1 inch of the stem still attached. Cut the artichokes in half and remove the choke. Rub the cut side of the artichoke with the lemon half.
  2. Bring a large pot of water to a boil. Add 1 tablespoon of the lemon juice and 1 teaspoon of the salt. Add the artichokes and simmer until tender, about 10 minutes. Remove the artichokes and let cool to room temperature.
  3. Bring a second large pot of water to a rolling boil. Add 2 teaspoons of salt and then, working in batches, add the fennel and carrots, cooking until partly tender, 3 to 4 minutes. Drain all the cooked vegetables well and let cool slightly. Score the flesh of the zucchini with the tines of a fork.
  4. Combine the olive oil, garlic, the remaining 1 teaspoon salt, and the pepper in a large bowl. Add all the par-cooked vegetables, the asparagus, the zucchini, the potatoes and the onions, and toss to coat. Marinate the vegetables in the refrigerator for at least 30 minutes and up to 4 hours.
  5. Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
  6. Grill all the vegetables on both sides until tender but not mushy. Place the vegetables on the grill in the following order: red peppers, yellow peppers, zucchini, carrots, fennel, onions, mushrooms, potatoes, asparagus and artichokes. Grill the vegetables, turning as necessary, until they begin to take on color and are cooked through, about 8 to 12 minutes.
  7. Arrange the grilled vegetables on a platter and drizzle with the remaining lemon juice. Serve with the 3 sauces at room temperature.

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