Grilled Veggies With Parmesan

Name: Grilled Veggies With Parmesan
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 2 fennel bulbs; 1 medium eggplant; 4 zucchini; 3 red peppers; 2 ounces olive oil; sea salt; parmesan cheese, for shaving

Submitted by A la Carte

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

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Ready In:: 15mins
Ingredients:: 7
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

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.
Drain and cool.
Meanwhile, slice the eggplant and zucchini into thick rounds. Quarter the peppers.
Combine all of the veggies in a large bowl and stir with the olive oil.
Grill them over medium high heat in a veggie basket until they are soft and browned on the edges.
When done, sprinkle with sea salt and use a vegetable peeler to shave the parmesan cheese over the veggies. Add to taste.