Ingredients
1 medium red pepper, approx. 170g, cut into 1/4 inch slices widthwise
1 small zucchini, approx. 170g, ends trimmed, halved widthwise and cut into 1/4 inch slices lengthwise
1/2 bunch asparagus, approx. 230g, ends peeled
1/2 small eggplant, approx. 85g, ends trimmed, cut into 1/4 inch rounds
1 small fennel bulb, approx. 110g, cut into 1/4 inch slices
2 green onions, cut in to 1 inch pcs
3 garlic cloves, crushed
2 tbsps plus 1 tsp EVOO, divided, 1 tsp kosher salt,divided
1/2 tsp freshly ground black pepper, divided
6 basil leaves, sliced thinly
1 tsp fresh lemon juice or balsamic vinegar
Preparation
Grill Plate or Skewers
Preheat the Kebab Grill to Medium, with the grill plate intact.
While the grill is preheating, place all vegetables in a large mixing bowl.
Toss with garlic, 1 tbsp EVOO, 1/2 tsp of kosher salt and 1/4 tsp of black pepper.
Once preheated (about 10 mins), put vegetables onto the grill in a single layer. Grill vegetables until tender, approx. 4-5 mins on each side. Vegetables should be cooked in at least 2 batches.
Once all vegetables are grilled, put back in the mixing bowl and toss with the remaining tsp of olive oil, salt and pepper, basil, and lemon juice or vinegar.
Taste and adjust seasoning accordingly. Serve immediately, warm or at room temperature.
*If using skewers, slide vegetables onto the skewers and place the skewers with adequate spacing for the vegetables to rotate. Turn on the rotation switch when the grill is ready, follow the above necessary steps and cook for about 5 mins or until the desired outcome.