Mixed Grill of Garden Vegetables with Charmoula
3/4 cup olive oil, divided2 tablespoons fresh lemon juice3 tablespoons chopped parsley2 tablespoons chopped cilantro1 teaspoon minced garlic 3/4 teaspoon paprika 1/2 teaspoon ground cuminPinch of cayenne pepperSalt and pepper as needed3 artichokes, cooked1 zucchini, halved lengthwise2 new potatoes1 fennel bulb, trimmed12 baby carrots12 asparagus stalks, trimmed3 tablespoons minced garlic2 onions, sliced 1/2 inch thick18 mushroom caps, trimmed2 red or yellow peppers, cored and cut into thirdsFor the charmoula: In a small bowl combine 1/4 cup olive oil, lemon juice, parsley, cilantro, garlic, paprika, cumin and cayenne. Salt and pepper to taste. (The charmoula is best when freshly prepared, but it can be made up to 8 hours in advance and held in a covered container in the refrigerator.)Halve the artichokes and remove the chokes. Set aside. Score the zucchini with the tines of a fork. Set aside.Cook the potatoes in salted boiling water until tender, about 15 minutes. Drain and let cool to the touch. Cut the potatoes in half. Set aside.Blanch the fennel, carrots and asparagus separately for 2 minutes, or until tender-crisp. Drain and let cool to the touch. Cut the fennel into quarters and core them. Set aside.Combine 1/2 cup olive oil, garlic, salt and pepper in a large bowl; add all the vegetables, turn to coat, and let sit 30 minutes.Light a fire in a charcoal or gas grill. Grill the vegetables, adding them to the grill in the order given in the ingredients list. Grill the vegetables until they begin to take on color and are cooked through.Arrange the grilled vegetables on a platter, drizzle them with the charmoula, and serve either hot or at room temperature.Serves six.Nutrition values per serving: 305 calories, 15 g fat (2 g saturated), 37 g carbohydrates, 11 g fiber, 8 g protein, 0 cholesterol, 171 mg sodium. "Vegetables" by The Culinary Institute of America (2007 Lebhar Friedman, $40)