This vegie medley ticks all the boxes. It's healthy, easy to make and of course, tasty! Serve alongside barbecued chicken or steak, or make this dish the main attraction and include sides of marinated cheese and olives.
Preparation time 10 mins
Cooking time 8 mins
2 small fennel bulbs, about 225g each, cleaned and trimmed
1 large eggplant, about 500g, cut lengthways into 1cm thick slices
4 roma tomatoes, halved
1 large green capsicum, cut into thick strips
1 large red capsicum, cut into thick strips
1 large yellow capsicum, cut into thick strips
2 red onions, cut into quarters
Olive oil cooking oil spray
Salt and pepper
2 tablespoons orange juice
8 basil leaves, thinly sliced
1 clove garlic, crushed or finely chopped
1 teaspoon grated orange zest
Lightly oil a barbecue hotplate or grill rack and preheat to medium. Cut the stalks and the fronds off the fennel, reserving the fronds. Peel the bulbs and cut vertically into thick slices.
Spray the fennel, eggplant, tomato, capsicum and onion with cooking oil spray. Season with salt and pepper.
Cook the vegetables on the hotplate or grill rack over direct heat, for 4 minutes on each side or until tender and evenly browned. Transfer to a serving platter and sprinkle with the orange juice.
Finely chop 1 tablespoon of the reserved fennel fronds and mix in a small bowl with the basil, garlic and orange zest. Sprinkle over the vege-tables. Serve the vegetables warm or at room temperature.