Grilled olive oil and fennel chicken with grilled veggies

Ingredients

SEASONING

• 2 tablspoons celery salt
• 2 teaspoons ground celery seeds
• 2 teaspoons dry mustard
• 2 teaspoons ground black pepper
• 2 teaspoons sweet paprika
• 2 teaspoons smoked paprika
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• ½ teaspoon cayenne pepper
• ½ teaspoon mace
• ½ teaspoon ground cardamom
• ½ teaspoon ground allspice

OLIVE FENNEL CHICKEN

• 1 cup sliced manzanilla olives
• 1/3 cup brine from jar of manzanilla olives
• 2 cloves garlic, crushed
• ¼ cup extra-virgin olive oil
• 3 tablespoons fresh oregano leaves
• 1 tablespoon My Old Bay Seasoning
• 2 teasponns toasted fennel seeds
• 1 teaspoon minced serrano chili
• 1 chicken (about 3 pounds), backbone removed, chicken cut into 8 pieces

GRILLED SEASONAL VEGETABLES

• 1 bunch asparagus, trimmed
• 8 green onions trimmed
• 2 yellow squashes (about 12 ounces), sliced lengthwise 1 centimeter thick
• 2 zucchini (about 12 ounces), sliced lengthwise 1 centimeter thick
• 2 Japanese eggplants (about 12 ounces), sliced lengthwise 1cm thick
• 2 small fennel bulbs, stalks trimmed, fronds removed and quartered
• 1 red bell pepper seeded & halved
• ¼ cup plus 2 tablespoons olive oil
• Koher salt and cracked black pepper
• 3 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon chopped flat-leaf parsley
• 1 teaspoon chopped basil
• ½ teaspoon finely chopped rosemary

TO SERVE

• Mixed whole olives
• Oregano sprigs