Speaker: Mixed green garden vegetables is a celebration of the bounty harvested from the summer time garden.
First start by bringing a large pot of water to a boil. Trim the tops of three artichokes and then remove the outer leaves and cut the stem away and rub with a lemon wedge. Now cut the artichokes in half, remove the choke and quarter. Now add to a bowl of acidulated water which is water with lemon, this will help keep your artichokes from going brown. Now to the pot of boiling water add one teaspoon of salt and one tablespoon of lemon juice. Then add the artichokes and simmer until tender about seven minutes. To the boiling water add three trimmed and quartered fennel bulbs and 18 peeled baby carrots.
Cook until the vegetables are partially tender three to four minutes. Next you are going to prep the vegetables that don't need to be parboiled. Trim the ends from one bunch of asparagus and then trims the ends of three zucchinis and cut into third of an inch stripes. Cut an onion into half inch wedges. Clean and quarter a pepper and then clean and trim a dozen mushrooms. Add all these vegetables to a baking dish and drizzle with olive oil, salt, minced garlic and black pepper. Toss to evenly coat.
Now remove the parboiled vegetables and drizzle with olive oil, season with salt and pepper and then toss evenly to coat. Preheat the KitchenAid grill to High. Grill all the vegetables on both sides until they are tender but not much. This should take about 8 to 12 minutes, but it will depend upon the vegetable.