Grilled Veggie Basket
Recipe type: gluten free, dairy free, gfcf, vegetables, grilled
Serves: 6
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 3 cloves garlic, minced
  • 2 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh basil, minced
  • 2 teaspoon lemon peel
  • salt and pepper, to taste
  • 1 fennel bulb
  • 2 Belgian endives, halved lengthwise
  • 1 small zucchini, cut diagonally into 2 inch slices
  • 1 small red onion, cut into 6 slices, 2 inch thick
  1. Purée the first 7 ingredients in a blender until smooth. Set aside. In a large pot of boiling water, parboil the fennel for 5 minutes. Drain. Place all the vegetables in a glass dish, cover with the marinade and marinate for 15 minutes. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Add the vegetables to an oiled, wired-hinged vegetable basket. Grill, turning constantly, for 15-20 minutes until the vegetables are slightly charred.
Recipe by Angela's Kitchen at