Grilled Vegetables with Sun Dried Tomato Vinaigrette

Ingredients

• 4  artichokes cleaned quartered
• 2 tablespoons basil chiffonade 
• 1 small head fennel bulb quartered
• 3  garlic cloves smashed
• 0.3 cup olive oil 
• 0.5 cup olive oil 
• 2  portabello mushrooms cleaned
• 0.3 cup red wine vinegar 
• 4 servings salt and pepper freshly ground
• 4  sundried tomatoes chopped in oil
• 1  zucchini green quartered
• 1  zucchini yellow quartered

Equipment

• blender
• grill

Directions

1. Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill.
2. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette.