4 cloves garlic, chopped
1/2 cup extra virgin olive oil
Salt and pepper, to taste
1 small to medium eggplant
1 medium artichoke (or use 2 to 3 small artichokes)
1 lemon, halved
1 bulb fennel
1 red bell pepper (or use small multicolored sweet peppers)
2 small to medium zucchini
Chiffonade basil for garnish
Stir the garlic into the olive oil and season with salt and pepper.
Cut both ends from the eggplant and with a vegetable peeler, remove strips of peel lengthwise, leaving some of the peel on, so that the eggplant has a striped look. Cut the eggplant into 1/2-inch thick slices crosswise.
Remove any dried or discolored outer leaves from the artichoke. Cut into quarters and remove the furry choke inside. Rub all of the surfaces with a cut lemon.
Remove the green stems from the fennel bulb and cut the bulb into 1/4-inch thick slices lengthwise. Stem and seed the bell pepper and cut it into 8 pieces. Cut the zucchini into 1/2-inch thick slices on a long diagonal. Cut the leek into 1/2-inch thick slices on a long diagonal.
Brush or rub all of the veggies with the seasoned olive oil.
Preheat a charcoal or gas grill to high and place the artichokes on the grill. Cover the grill and cook the artichokes for 5 to 7 minutes or until they are nicely golden on one side, basting occasionally with the olive oil. Flip the artichokes. Add the eggplant, leeks and peppers and continue to cook, turning these new additions once, until all are lightly caramelized. (You can brush these lightly with the olive oil as they cook. No need to cover the grill at this point.) Add the zucchini to the grill and cook for about 2 minutes to a side.
Remove all the vegetables to a platter. Scatter with chiffonade basil and accompany with any additional summery items of your choice.
Some ideas for accompaniment
Bread, crackers or breadsticks
Grilled vegetable antipasto
Ciscoe and PCC chef Lynne Vea grill up some summer vegetables.