Grilled Summer Veggies

Recipe by Derf2440
READY IN: 23mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat grill to high.
  • Prepare fennel, cut off stalks with fronds and set aside.
  • Peel bulbs and cut vertically into 1/2 inch slices.
  • Coat fennel, eggplant, tomatoes, and bell peppers with nonstick cooking spray (preferably olive oil flavoured) and sprinkle with salt and pepper.
  • Grill veggies until tender and evenly browned, about 4 minutes on each side, turning once.
  • Transfer to serving platter and sprinkle with orange juice.
  • Finely chop 1 tablespoon reserved fennel fronds and mix in small bowl with basil,garlic and orange zest.
  • Sprinkle over veggies.
  • Serve veggies warm or at room temperature.