Grilled Summer Veggies

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 (8 ounce) fennel bulbs, cleaned
• 1 (1 lb) eggplant, cut lengthwise into 2 slices, 1/2 inch thick
• 4 plum tomatoes, halved
• 1 large green bell pepper, cut into strips 1/2 inch wide
• 1 red bell peppers or 1 yellow bell pepper, cut into strips 1/2 inch wide
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons orange juice
• 8 basil leaves, slivered
• 1 garlic clove, smashed
• 1 teaspoon grated orange zest

Recipe

• 1 preheat grill to high.
• 2 prepare fennel, cut off stalks with fronds and set aside.
• 3 peel bulbs and cut vertically into 1/2 inch slices.
• 4 coat fennel, eggplant, tomatoes, and bell peppers with nonstick cooking spray (preferably olive oil flavoured) and sprinkle with salt and pepper.
• 5 grill veggies until tender and evenly browned, about 4 minutes on each side, turning once.
• 6 transfer to serving platter and sprinkle with orange juice.
• 7 finely chop 1 tablespoon reserved fennel fronds and mix in small bowl with basil,garlic and orange zest.
• 8 sprinkle over veggies.
• 9 serve veggies warm or at room temperature.