Ingredients
2 pounds large wild mushrooms, such as portobello (any large white mushrooms may be substituted)
6 bulbs baby fennel, or 3 large bulbs
3 red peppers
3 yellow peppers
Extra-virgin olive oil
4 cloves garlic, chopped
Freshly ground pepper
Salt
Chopped herbs, such as tarragon, parsley, or basil (optional)
Preparation
Remove stems from mushrooms and use for stock or salad. Cut baby fennel bulbs in half; if using large bulbs, cut into 1/2-inch-thick lengthwise slices. Quarter each pepper lengthwise, and seed.
Toss vegetables with olive oil, garlic, and pepper, using just enough oil to coat them lightly.
Start a medium-size charcoal fire; when coals are medium hot, place grid as close to them as possible. Place mushrooms on hottest part of grill, gill side down. Turn after 3 to 5 minutes. Cook until caps fill with juice, then remove from grill and season with salt and herbs, if desired.
Repeat with fennel and peppers, but cook on a cooler part of grill. Avoid charring fennel before inside has softened; it should take 10 to 15 minutes to cook. Serve hot or at room temperature.
