Pinzimonio: Vinaigrette

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