2 fennel bulbs, split lengthwise, top two-thirds discarded
2 heads of radicchio (aka red chicory), halved
2 portobello mushrooms cut in half
4 ounces of shredded mozzarella
3 ounces of extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons minced garlic
PREPARE a marinade by combining and blending the olive oil, minced garlic, balsamic vinegar, salt, pepper and basil.
PLACE veggies in a large bowl and mix, allowing the vegetables to marinate for 1 hour.
FIRE UP a charcoal or gas grill to medium heat and place the vegetables on the grill surface, being careful not to allow smaller ones to fall into the fire. Turn them regularly to avoid burning.
ARRANGE the veggies, when they are limp and tender, on a plate in layers, sprinkling the mozzarella cheese in between layers and drizzling olive oil and balsamic vinegar on top. You can also sprinkle additional chopped basil over the top.
ALLOW the vegetables to come to room temperature. Serve them by themselves or as an accompaniment to any grilled meat, sausage or fish dish.
For more on the art and craft of wine, visit John Brown's WineBoy blog at thegazz.com.