Pinzimonio: Vinaigrette

Ingredients

• 1 large fennel bulb, trimmed and cut into 8 pieces
• 1 red pepper, seeded and cut into thin strips
• 1 yellow pepper, seeded and cut into thin strips
• 4 green onions, trimmed
• 2 artichokes, outer leaves removed, trimmed, quartered, husks removed, rubbed with lemon
• 4 celery stalks, halved
• 4 carrots, cut into sticks
• 2 cups extra-virgin olive oil, best quality possible
• Salt and freshly ground black pepper

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