Grilled Vegetables

Ingredients in this Recipe

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