Grilled Summer Veggies

• 2 (8 ounce) fennel bulbs, cleaned
• 1 (1 lb) eggplant, cut lengthwise into 2 slices, 1/2 inch thick
• 4 plum tomatoes, halved
• 1 large green bell pepper, cut into strips 1/2 inch wide
• 1 red bell peppers or 1 yellow bell pepper, cut into strips 1/2 inch wide
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons orange juice
• 8 basil leaves, slivered
• 1 garlic clove, smashed
• 1 teaspoon grated orange zest

1. Preheat grill to high.
2. Prepare fennel, cut off stalks with fronds and set aside.
3. Peel bulbs and cut vertically into 1/2 inch slices.
4. Coat fennel, eggplant, tomatoes, and bell peppers with nonstick cooking spray (preferably olive oil flavoured) and sprinkle with salt and pepper.
5. Grill veggies until tender and evenly browned, about 4 minutes on each side, turning once.
6. Transfer to serving platter and sprinkle with orange juice.
7. Finely chop 1 tablespoon reserved fennel fronds and mix in small bowl with basil,garlic and orange zest.
8. Sprinkle over veggies.
9. Serve veggies warm or at room temperature.

fennel bulbs, eggplant, tomatoes, green bell pepper, red bell peppers, salt, pepper, orange juice, basil, garlic, orange zest

Taken from www.food.com/recipe/grilled-summer-veggies-30899 (may not work)