Grilled Veggies With Parmesan

1. 1

   Boil a large pan of salted water.

2. 2

   Using only the large white bulb of the fennel, cut it into quarters, and add to the boiling water.

3. 3

   Blanch for 5 minutes.

4. 4

   Drain and cool.

5. 5

   Meanwhile, slice the eggplant and zucchini into thick rounds.

6. 6

   Quarter the peppers.

7. 7

   Combine all of the veggies in a large bowl and stir with the olive oil.

8. 8

   Grill them over medium high heat in a veggie basket until they are soft and browned on the edges.

9. 9

   When done, sprinkle with sea salt and use a vegetable peeler to shave the parmesan cheese over the veggies.

10. 10

    Add to taste.

* Per serving · 4 servings · Values may vary.

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