Instructions: The process of blanching is essential for the root vegetables because if they are not blanched they will char on the outside by the time the centre is cooked. I like to use Radicchio de Treviso an elongated version of the more familiar radicchio sold with its root attached. If you cant get it use ordinary radicchio.

Preheat the grill or griddle.

Cut the fennel into 5mm slices vertically.

Cut the courgettes and anoergine into 5mm slices lengthwise.

Peel the Jerusalem artichokes and cut into 5mm slices.

If using Radicchio di Treviso peel the root and cut in half.

Seed the pepper and cut into quarters lengthwise.

Trim the mushroom stalks.

In a pan of salted boiling water blanch the fennel and artichokes for 3 minutes drain and refresh in plenty of very cold water.

Pat dry with kitchen paper.

Mix the marinade ingredients.

Using a brush baste the sliced vegetables and place on the grill or griddle.

Brown slowly on both sides.

Remove and baste again.

Repeat until all the vegetables are cooked.

Arrange on a preheated serving dish and decorate with fried unpeeled garlic cloves.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.