Grilled Vegetable Salad

1 large fennel (anise) bulb
1 large Japanese eggplant
2 Tbs (30 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1 cup (250 ml) finely chopped tomatoes

For the dressing:
2 Tbs (30 ml) extra-virgin olive oil
1 Tbs (15 ml) fresh orange juice
1 Tbs (15 ml) red wine or balsamic vinegar
1 Tbs (15 ml) finely chopped fresh mint leaves
1/2 tsp (2 ml) grated fresh ginger
Salt and freshly ground pepper to taste

Cut the fennel bulb into 1/2-inch (1 cm) slices, leaving the core
intact to hold the slices together. Cut the eggplant into 1/2-inch (1 cm) slices. Combine the fennel, eggplant, olive oil, salt, and pepper in a bowl and toss to coat the vegetables with the oil. Grill the fennel over hot coals for about 5 minutes on each side, and the eggplant for about 3 minutes on each side. Remove from the grill and chop into 1/2-inch dice, discarding the core of the fennel bulb. Combine the chopped fennel, eggplant, and tomato in a serving bowl. Whisk together the ingredients for the dressing and toss with the vegetables. Serve warm or chilled. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes



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