1 Fennel Bulb
1 Red Onion
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Summer Squash
10 stalks of Broccolini
Pre-heat grill and allow the temperature to reach at least 400 degrees.
Soak wooden skewers in water for at least an hour to prevent the edges from burning. Prepare onions, peppers, and squash by cutting into large pieces and assembling them onto the skewers. Cut radishes in half and fennel bulb into quarters. Leave broccolini as is. Drizzle all vegetables in olive oil and sprinkle with sea salt and freshly cracked black pepper.
Place vegetables onto a hot grill and cook until the edges are nicely browned, rotating enough times to achieve even grill marks. Do not overcook it! The vegetables should still have a nice crunch to them.
Remove from grill and garnish with fresh dill sprigs and lightly chopped mint leaves for a bright, fresh finish.
Enjoy with a glass of 2019 Rosé Caché and sunshine!
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