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Grilled Vegetables

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Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

3 red or yellow bell peppers

Coarse salt and freshly ground pepper

12 medium, thin carrots (about 5 inches long), trimmed and peeled

2 medium yellow squash, trimmed, cut into 2-inch chunks, and cut diagonally in half

2 medium zucchini, trimmed, cut into 2-inch chunks, and cut diagonally in half

3 small fennel bulbs, trimmed and cut into 3/4-inch wedges or 1/2-inch-thick slices

2 small celery roots (about 12 ounces each), peeled, halved lengthwise, and cut crosswise into 3/4-inch-thick pieces

2 tablespoons coarsely chopped fresh thyme leaves

1/4 cup coarsely chopped fresh basil leaves

2 cloves garlic, finely chopped

1 cup extra-virgin olive oil

2 heads radicchio, halved through the stem if small, quartered if large, stem end left intact to hold leaves together

4 small tomatoes, halved crosswise

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