Grilled Veggies With Parmesan
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 fennel bulbs
- 1 medium eggplant
- 4 zucchini
- 3 red peppers
- 2 ounces olive oil
- sea salt
- parmesan cheese, for shaving
directions
- 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.
- Drain and cool.
- Meanwhile, slice the eggplant and zucchini into thick rounds. Quarter the peppers.
- Combine all of the veggies in a large bowl and stir with the olive oil.
- Grill them over medium high heat in a veggie basket until they are soft and browned on the edges.
- When done, sprinkle with sea salt and use a vegetable peeler to shave the parmesan cheese over the veggies. Add to taste.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=wallabies.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/wallabies.jpg" border="0" alt="Photobucket"></a>