Grilled Veggies With Parmesan

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

• Ready In: 15 mins
• 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

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.