GRILLED FENNEL
Steps:
- Roasted Mediterranean Vegetables: bring a saucepan of water to the boil and preheat the oven to 200C/400F/gas mark 6. Slice the fennel or cut it into 8 long chunks. Plunge it into the boiling water, blanch for 1 minute then drain. Roughly chop an aubergine, courgette, red or yellow pepper and red onion. Toss all the vegetables (including the blanched fennel) together and spread in a roasting tin. Drizzle with 4-5 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, sea salt and black pepper, and roast for 25 minutes, stirring once or twice during roasting. Remove from the oven and toss through 12 or so torn, fresh basil leaves. Serve as a side dish, starter or main course vegetarian. This is also nice on a bed of wild rocket, or with couscous or grilled polenta.
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