Grilled Summer Veggies

Total Time
23mins
Prep 15 mins
Cook 8 mins

Yum! from Cooking Smart for a Healthy Heart.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

Prepared this recipe to serve with your Lime and Ginger Grilled Salmon. The addition of orange juice and orange zest is a nice flavourful touch, Derf. In tandem with Lime and Ginger Grilled Salmon, the two citrus flavours were possitively "SunKist".... Thank you Derf. I have printed this recipe and will take it to Mexico with me in October. Fresh veggies in Mexico are spectacular. Your Grilled Summer Veggies certainly meet the challenge.