Total Time
15mins
Prep 15 mins
Cook 0 mins

This works with all kinds of veggies, but this is a really nice combination. Use as much parmesan cheese as you like.

Directions

  1. Boil a large pan of salted water. Using only the large white bulb of the fennel, cut it into quarters, and add to the boiling water. Blanch for 5 minutes.
  2. Drain and cool.
  3. Meanwhile, slice the eggplant and zucchini into thick rounds. Quarter the peppers.
  4. Combine all of the veggies in a large bowl and stir with the olive oil.
  5. Grill them over medium high heat in a veggie basket until they are soft and browned on the edges.
  6. When done, sprinkle with sea salt and use a vegetable peeler to shave the parmesan cheese over the veggies. Add to taste.

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