Ingredients
- 2 bell peppers
- 1-2 baby (800 grams) fennel bulb (trimmed, fronds reserved)
- 1 small to medium (1 - 1 1/4 pounds) eggplant
- 1 large red onion
- 1 zucchini
- Herb leaves (a few fresh leaves, such as basil and dill)
- Extra virgin olive oil, to taste
- Freshly squeezed lemon juice, to taste and/or balsamic vinegar (balsamic glaze mixed with regular balsamic works well too)
- Sea salt and freshly ground black pepper
- Crusty bread (or grilled polenta, to serve, Optional)
- FOR HERB MARINADE
- 3 sprigs rosemary
- 4 sprigs of thyme
- 4 bay leaves
- 6-8 large garlic cloves (coarsely chopped)
- 1 lemon, whole (zest of 1 unwaxed lemon)
- 1 teaspoon cracked black peppercorns
- 1 cup extra-virgin olive oil
- Kosher or sea salt, to taste
How to Make
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Step 1: Cut the bell peppers into quarters and discard the seeds. Cut the fennel into 1/4-inch slices. Cut the eggplant into thick slices and cut in half again. Cut the onion into wedges and cut the zucchini into thick slices.
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TO MAKE THE MARINADE:
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Step 2: Strip the rosemary and thyme leaves from the stalks and put in a mortar. Add the bay leaves, garlic and lemon zest and pound with a pestle to release the aromas. (I've run this through a spice mill for ease)
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Step 3: Put the mixture in a bowl and add the peppercorns and olive oil.
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Step 4: Put all the vegetables in a large bowl (or a tight-fitting plastic sealed (ziplock) bag), pour over the marinade, and toss gently until evenly coated. Cover and let marinate in a cool place for at least 4 hours to overnight. (Overnight preferred).
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Step 5: To the vegetables, season with salt.
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Step 6: Preheat the bbq outdoor grill (preferably coals), but can also be done by using an indoor grill pan until hot. Add the vegetable and cook until they are all tender and lightly charred.
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Step 7: You can serve the vegetables by letting them cool or serve hot.
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Step 8: Sprinkle the vegetables with the herbs, reserved fennel fronds, olive oil, and lemon juice, taste for seasoning and adjust with additional salt or pepper, if needed.
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Step 9: Serve on its own, as a side, over grilled polenta or alongside good crusty bread.
We hope you enjoy this recipe!
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