Preparation: 10 minutes
Cooking: 10 minutes
2 small fennel bulbs, about 225 g each, cleaned and trimmed
1 large eggplant, about 500 g , cut lengthwise into slices 1 cm thick
4 roma tomatoes, halved
3 large capsicums, preferably 1 green, 1 red, 1 yellow, cut into thick strips
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 clove garlic, crushed or finely chopped
1 teaspoon grated orange zest
Lightly oil a barbecue hotplate or grill and preheat to medium heat.
To prepare the fennel, cut off the stalks with the fronds and set aside. Peel the bulbs and cut vertically into thick slices. Spray the fennel, eggplant, tomatoes and capsicums with cooking oil, and season with salt and pepper.
Cook the vegetables until tender and evenly browned, about 4 minutes on each side, turning once. 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 vegetables. Serve the vegetables warm or at room temperature.