Zucchini, eggplant, fennel and beets, oh my. This superfecta of vegetables is a nutritional delight. When paired with a lean protein, it's a well-balanced meal that surely won't disappoint.
Ingredients
For 0004 Person(s)
Recipe
2red bell pepper
10brussels sprouts
4baby fennel bulbs
1beet
1large eggplant
2zucchini
1garlic clove, minced
1 teaspoon(s) salt
2 tablespoon(s) lemon juice
1/3 tablespoon(s) capers, chopped
4 teaspoon(s) olive oil
1 teaspoon(s) pepper
4slices of ciabatta
Directions
Preheat the grill.
Cut the peppers into quarters and remove and discard the seeds.
Trim and halve the Brussels sprouts.
Trim the fennel, reserving the fronds, and cut the bulbs into 1/4-inch slices.
Cut the beets into 1/4-inch rounds.
Cut the eggplant into thick slices and cut in half again.
Cut the zucchini into thick slices and cut.
Put all the vegetables in a large bowl.
Meanwhile, mash garlic and 1/2 teaspoon of salt with the back of a spoon until paste forms.
Add 1 tablespoon of lemon juice and capers. Whisk in 2 teaspoons of olive oil.
Drizzle mixture over vegetables and let marinate in a cool place for 1 hour.
Preheat the grill, then cook until they are all tender and slightly charred.
Let cool, the peel the peppers.
Arrange the vegetables on a large platter, sprinkle with the remaining olive oil, lemon juice and salt. Add the pepper.