Old MacDonald's Potato Box Recipes
Grilled Fennel Spiced Vegetables Ingredients 1-1/2 pounds medium size Yukon gold potatoes, halved lengthwise 1 bunch medium size carrots with tops, halved lengthwise with the tops trimmed 2 large bulbs of fennel, stems and outer layer removed 3 small green zucchini 1 lb. large crimini (brown) mushrooms, cleaned 1/3 cup extra virgin olive oil plus some for drizzling 2 tablespoons toasted fennel spice Gray Salt and black pepper One half of a lemon Directions Bring salted cold water to a boil in a four-quart saucepan. Add the potatoes and when the water returns to a boil, cook for four or five minutes. With a sieve remove the potatoes and reserve. Add the carrots to the boiling water and cook for three minutes. Remove and reserve. Cut the fennel in half lengthwise then cut each half into six wedges. Cut the zucchini lengthwise into three pieces. Trim the stems from the mushrooms. Place all of the vegetables in a large mixing bowl and gently toss to coat evenly with the olive oil and fennel spice. Season with salt and pepper. Reserve. Prepare the grill and let the fire burn down to medium coals. Brush or wipe a little olive oil on the grill. Rake the coals so that they give even heat under the grilling surface. To cook the vegetables, gently toss the vegetables to coat with the marinade then place on the grill. Move and turn each piece every couple of minutes for even cookery. Each vegetable will finish in a slightly different amount of time. When the vegetables become tender, transfer to a serving platter. Add a drizzle of extra virgin olive oil then a squeeze of lemon. Serve immediately.

Old MacDonald's Potato Box Recipes

Grilled Fennel Spiced Vegetables

Ingredients

1-1/2 pounds medium size Yukon gold potatoes, halved lengthwise
1 bunch medium size carrots with tops, halved lengthwise with the tops trimmed
2 large bulbs of fennel, stems and outer layer removed
3 small green zucchini
1 lb. large crimini (brown) mushrooms, cleaned
1/3 cup extra virgin olive oil plus some for drizzling
2 tablespoons toasted fennel spice
Gray Salt and black pepper
One half of a lemon

Directions

Bring salted cold water to a boil in a four-quart saucepan. Add the potatoes and when the water returns to a boil, cook for four or five minutes. With a sieve remove the potatoes and reserve. Add the carrots to the boiling water and cook for three minutes. Remove and reserve. Cut the fennel in half lengthwise then cut each half into six wedges. Cut the zucchini lengthwise into three pieces. Trim the stems from the mushrooms. Place all of the vegetables in a large mixing bowl and gently toss to coat evenly with the olive oil and fennel spice. Season with salt and pepper. Reserve.
Prepare the grill and let the fire burn down to medium coals. Brush or wipe a little olive oil on the grill. Rake the coals so that they give even heat under the grilling surface.

To cook the vegetables, gently toss the vegetables to coat with the marinade then place on the grill. Move and turn each piece every couple of minutes for even cookery. Each vegetable will finish in a slightly different amount of time. When the vegetables become tender, transfer to a serving platter. Add a drizzle of extra virgin olive oil then a squeeze of lemon. Serve immediately.