Summer vegetable medley

Serves: 4

Ingredients

2 small fennel bulbs, about 225 g each, cleaned

1 large eggplant, about 500 g, cut lengthways

into slices 15 mm thick

4 roma tomatoes, halved

3 large capsicums (preferably 1 green, 1 red,

1 yellow), cut into strips 15 mm wide

cooking oil spray (preferably olive oil)

1⁄2 teaspoon sea salt

1⁄2 teaspoon freshly ground black pepper

2 tablespoons orange juice

8 basil leaves, thinly sliced

1 garlic clove, crushed or finely chopped

1 teaspoon grated orange zest

Preparation

1. Lightly oil a hotplate or grill rack and preheat to medium heat.

2. To prepare the fennel, cut off the stalks with the fronds and set aside. Peel the bulbs and cut vertically into 15 mm slices.

3. Spray the fennel,eggplant, tomatoes and capsicums with cooking oil, and season with salt and pepper.

4. Cook the vegetables over direct heat until tender and evenly browned, about 4 minutes on each side, turning once.

5. Transfer to a serving platter and sprinkle with the orange juice.

6. Finely chop 1 tablespoon of the reserved fennel fronds and mix in a small bowl with the basil, garlic and orange zest.

7. Sprinkle over the vege tables. Serve the vegetables warm or at room temperature.