Vegetable Farm in Newbury, Vermont (photo by Paul Anderson, courtesy of morguefile.com)

This is a great recipe to tackle after a shopping trip at your local farmers market. It combines the healthiness of fresh produce with the fun & great taste of grilling. We learned it at a class called “The American Barbecue” presented by Chef-Instructor Gerri Sarnataro at the Institute of Culinary Education in Manhattan. Chef Sarnataro made sure we got it right that first time and we’ve been enjoying it at our cookouts ever since.

Ingredients for 4 Servings

• 1 Red Pepper
• 1 Yellow Pepper
• 1 Small Zucchini
• 1 Red Onion
• 1 Tomato
• 1 Fennel
• 4 Mushrooms
• 1 Bunch of Thyme
• Extra Virgin Olive Oil

Preparation

1. Wash the peppers, zucchini, tomato, fennel and mushrooms.
2. To prepare the vegetables, cut the tops off the peppers and remove the core and seeds.
3. Cut the peppers in half and cut out any of the whitish membrane that remains.
4. Cut each pepper lengthwise into 1 inch thick slices. Set aside.
5. Cut the ends off the zucchini.
6. Cut the zucchini into 3 inch lengths. Stand each piece up on of its flat sides and cut straight down into 1/8 to 1/4 inch slices. Set aside.
7. Remove the peel from the onion. Cut 1/4 inch round slices, keeping the rings in one piece. Set aside.
8. Cut out the core of the tomato. Slice the tomato into 1/4 inch slices. Set aside
9. Peel or remove the tough outer layer of the fennel. Cut off the branches. Slice the fennel in half. Make a v cut into the root and remove most of it.
10. Slice the fennel into 1/4 inch slices, starting at the top of the fennel and slicing down toward the root.
11. Cut off the stems of the mushrooms.
12. Remove the leaves of the thyme from the branches. Mince finely.
13. Place the vegetables on a pan and sprinkle salt and pepper over them. Mix the thyme with the olive oil. Using a pastry brush dipped in olive oil, generously coat the vegetables with the oil.
14. Heat the grill; when red hot, begin to grill the vegetables.
15. Turn each vegetable to cook both sides. As each is done, remove to a clean tray.
16. Serve hot or room temperature.

To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil

If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education