Ingredients

1 large fennel bulb (sometimes called anise)

3 Belgian endives, trimmed

12 small (not baby) carrots with tops, greens trimmed to 2 inches

2 lb small zucchini, halved lengthwise

2 pints red and yellow pear or cherry tomatoes

2 bunches radishes, trimmed

2 bunches scallions, trimmed

For cooked vegetables

• 2 lb green beans, trimmed
• 2 lb cauliflower, cut into florets
• 2 lb small turnips, peeled
• 1 1/2 lb fingerling, Yukon Gold, or red-skinned potatoes

Description

Feel Free To Add, Subtract, Or Substitute Any Raw Or Cooked Vegetables You'd Like, But Make Sure There's A Good Variety Of Textures And Colors.

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