Grilled Veggies With Parmesan

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This works with all kinds of veggies, but this is a really nice combination. Use as much parmesan cheese as you like.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: