This recipe is extremely adaptable depending on the veggies you have on hand; feel free to mix it up!
2 small, or 1 large zucchini, sliced into long strips
6-8 Hakurei turnips, trimmed of any greens and scrubbed clean
4 baby fennel bulbs, trimmed of green ends and sliced into thick wedges lengthwise
Sea salt and fresh ground pepper
1. Preheat a gas or charcoal grill to medium-high heat. Spread the vegetables out on a baking sheet and drizzle with olive oil and season generously with salt and pepper.
2. Arrange the vegetables on the grill grate, or in a grill basket, and cook until all the veggies are softened and slightly charred (some will take longer than others, so plan to just keep watch). Remove from the heat and reserve until it’s time to serve up some risotto!