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. ---------------------------------------------------------------------------
Nutrition
Ingredients
