Name: Grilled Vegetables
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; 0.25 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

Grilled Vegetables

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Martha Stewart Test Kitchen

Updated on April 13, 2021

Servings:

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.