Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    sun-dried tomatoes in oil -- chopped
     1/4  cup           red wine vinegar
   3                    garlic cloves -- smashed
   2      tablespoons   basil chiffonade
     1/2  cup           olive oil
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   2                    portabella mushrooms -- cleaned, and
                        stems removed
   1      small         fennel head -- quartered
   4                    artichokes -- cleaned, quartered
   1                    yellow zucchini -- quartered
   1                    green zucchini -- quartered
     1/4  cup           olive oil
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette.