Grilled Vegetables

Ingredients

• 3 red or yellow bell peppers
• Coarse salt and freshly ground pepper
• 12 medium, thin carrots (about 5 inches long), trimmed and peeled
• 2 medium yellow squash, trimmed, cut into 2-inch chunks, and cut diagonally in half
• 2 medium zucchini, trimmed, cut into 2-inch chunks, and cut diagonally in half
• 3 small fennel bulbs, trimmed and cut into 3/4-inch wedges or 1/2-inch-thick slices
• 2 small celery roots (about 12 ounces each), peeled, halved lengthwise, and cut crosswise into 3/4-inch-thick pieces
• 2 tablespoons coarsely chopped fresh thyme leaves
• 1/4 cup coarsely chopped fresh basil leaves
• 2 cloves garlic, finely chopped
• 1 cup extra-virgin olive oil
• 2 heads radicchio, halved through the stem if small, quartered if large, stem end left intact to hold leaves together
• 4 small tomatoes, halved crosswise

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