Grilled Veggies With Parmesan

• 2 fennel bulbs
• 1 medium eggplant
• 4 zucchini
• 3 red peppers
• 2 ounces olive oil
• sea salt
• parmesan cheese, for shaving

1. Boil a large pan of salted water.
2. Using only the large white bulb of the fennel, cut it into quarters, and add to the boiling water.
3. Blanch for 5 minutes.
4. Drain and cool.
5. Meanwhile, slice the eggplant and zucchini into thick rounds.
6. Quarter the peppers.
7. Combine all of the veggies in a large bowl and stir with the olive oil.
8. Grill them over medium high heat in a veggie basket until they are soft and browned on the edges.
9. When done, sprinkle with sea salt and use a vegetable peeler to shave the parmesan cheese over the veggies.
10. Add to taste.

fennel bulbs, eggplant, zucchini, red peppers, olive oil, salt, parmesan cheese

Taken from www.food.com/recipe/grilled-veggies-with-parmesan-166841 (may not work)