Grilled Summer Veggies
Yum! From cooking smart for a healthy heart.
Steps
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 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.
Ingredients
fennel bulbs, eggplant, plum tomatoes, green bell pepper, red bell peppers, salt, pepper, orange juice, basil leaves, garlic clove, orange zest