Grilled Mushrooms, Fennel, and Peppers
Select very fresh and firm vegetables for grilling; don't salt while cooking or they will lose their moisture.
- Servings: 15
Source: Martha Stewart Living, June July 1992
- 2 pounds large wild mushrooms, such as portobello (any large white mushrooms may be substituted)
- 6 bulbs baby fennel, or 3 large bulbs
- 3 red peppers
- 3 yellow peppers
- Extra-virgin olive oil
- 4 cloves garlic, chopped
- Freshly ground pepper
- Chopped herbs, such as tarragon, parsley, or basil (optional)
Remove stems from mushrooms and use for stock or salad. Cut baby fennel bulbs in half; if using large bulbs, cut into 1/2-inch-thick lengthwise slices. Quarter each pepper lengthwise, and seed.
Toss vegetables with olive oil, garlic, and pepper, using just enough oil to coat them lightly.
Start a medium-size charcoal fire; when coals are medium hot, place grid as close to them as possible. Place mushrooms on hottest part of grill, gill side down. Turn after 3 to 5 minutes. Cook until caps fill with juice, then remove from grill and season with salt and herbs, if desired.
Repeat with fennel and peppers, but cook on a cooler part of grill. Avoid charring fennel before inside has softened; it should take 10 to 15 minutes to cook. Serve hot or at room temperature.