Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Grilled Vegetables 2.8 (36) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 13, 2021 Print Share Share Tweet Pin Email Servings: 12 Even after they're grilled, the vegetables keep their clean, bright flavors. Arrange them in sections on several platters rather than mixing them together to create a geometric look. This vegetarian-friendly dish is perfect to serve at your next dinner party. Ingredients 3 red or yellow bell peppers Coarse salt and freshly ground pepper 12 medium , thin carrots (about 5 inches long), trimmed and peeled 2 medium yellow squash, trimmed, cut into 2-inch chunks, and cut diagonally in half 2 medium zucchini, trimmed, cut into 2-inch chunks, and cut diagonally in half 3 small fennel bulbs, trimmed and cut into ¾-inch wedges or ½-inch-thick slices 2 small celery roots (about 12 ounces each), peeled, halved lengthwise, and cut crosswise into ¾-inch-thick pieces 2 tablespoons coarsely chopped fresh thyme leaves ¼ cup coarsely chopped fresh basil leaves 2 cloves garlic, finely chopped 1 cup extra-virgin olive oil 2 heads radicchio, halved through the stem if small, quartered if large, stem end left intact to hold leaves together 4 small tomatoes, halved crosswise Directions Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into 2-inch pieces. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add carrots; cook until tender, about 8 minutes. Using a slotted spoon, transfer to ice-water bath to stop cooking; transfer to kitchen or paper towels to drain completely. Repeat the process with squash, zucchini, fennel, and celery root. Squash and zucchini will take about 5 minutes; fennel and celery root will take about 8 minutes. Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Whisk together thyme, basil, garlic, and oil in a small bowl; season with salt and pepper. Brush all of the vegetables with herb oil. Grill peppers and blanched vegetables until heated through and marked by grill, about 5 minutes for peppers, 8 to 10 minutes for blanched vegetables. Grill radicchio and tomatoes until cooked through, 8 to 10 minutes for tomatoes, 7 to 8 minutes for radicchio. Transfer to serving platters. Brush with remaining herb oil; season with salt. Serve warm or at room temperature. Cook's Notes You can blanch vegetables a day ahead and refrigerate in airtight containers. Print