Instructions: Puree the marinade ingredients in a blender until smooth. Set aside.

In a large pot of boiling water, parboil the fennel for 5 minutes, drain.

In a glass dish, place all the vegetables in the marinade. Marinate for 15 minutes.

Prepare an outdoor grill with an oiled rack set 4 inches form the coals. On a gas grill, place the setting to high. Add the vegetables to an oiled wire hinged vegetable basket. Grill turning constantly for about 15 to 20 minutes until vegetables are slightly charred.

This recipe yields 6 servings.

Serving size: 1/2 cup.

Comments: A load of garden fresh vegetables is placed in a vegetable basket with a balsamic herbed marinade.

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