Grilled Veggie Basket

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 3 cloves garlic, crushed
• 2 tsp. fresh rosemary, minced
• 1 tsp. fresh basil, minced
• 2 tsp. lemon peel
• salt and pepper
• 1 fennel bulb
• 2 Belgian endives, halved lengthwise
• 1 small zucchini, cut diagonally into 2 inch slices
• 1 small red onion, cut into 6 slices, 2 inch thick

1. Puree the first 7 ingredients in a blender until smooth. Set aside. In a large pot of boiling water, parboil the fennel for 5 minutes. Drain. Place all the vegetables in a glass dish, cover with the marinade and marinate for 15 minutes. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Add the vegetables to an oiled, wired-hinged vegetable basket. Grill, turning constantly, for 15-20 minutes until the vegetables are slightly charred.
2. Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.
3. This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

olive oil, balsamic vinegar, garlic, fresh rosemary, fresh basil, lemon peel, salt, fennel, belgian endives, zucchini, red onion

Taken from www.epicurious.com/recipes/member/views/grilled-veggie-basket-50172939 (may not work)