Grilled Vegetable Dinner from CSA

I picked up my CSA share last night and was so excited to see that we are getting some vegetable that I thought only grown in the winter, such as carrots and fennel. I was totally wrong about the carrot after google it because I need to figure out how to eat the carrot green. Carrot green is the minor version of parsley and you can even saute it.

Anyway, I got beets, fennel, garlic (not bulb), carrots and some greens. I decided that the most efficient way to cook all of these vegetable except greens in my 85 degree temperature apartment is to grill them in the oven so that the heat will bring out the sweetness of the beets and carrots. I also found some zucchini (this is the only word that I remember when I had an English tutor at the age of 16 in Taiwan, although I had no idea what the heck this vegetable was. It is definitely not a subtropical vegetable, I reckon...so much for the expensive tutor at the time) in the fridge with some bell peppers.

I grilled all of the vegetable coated with EVOO and salt and pepper. Whipped some vinaigrette for the greens. Viola!