Pinzimonio: Vinaigrette

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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