Author adapted by Angela Litzinger at test.angelaskitchen.com from The American Diabetes Association’s Flavorful Seasons Cookbook
salt and pepperto taste
2Belgian endiveshalved lengthwise
1small zucchinicut diagonally into 2 inch slices
1small red onioncut into 6 slices, 2 inch thick
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.