Slicing the fennel and cauliflower straight through the core keeps the slices intact during grilling and makes for a dramatic presentation. Plus: More Vegetable Recipes and Tips
How to Make It
Light a grill. In a medium bowl, mix the olive oil with the basil and season generously with salt and pepper. Brush the basil oil on the vegetables. When the fire is medium-hot, arrange the eggplant slices on the hottest area of the grill and surround with the portobellos and sliced fennel. Grill, basting often with the oil and turning once, until the vegetables are nicely charred and almost tender, about 6 minutes for the eggplant and 10 minutes for the portobellos and fennel. Transfer the vegetables to a platter and cover loosely with foil.
Put the zucchini and yellow squash on the hottest part of the grill and surround them with the cauliflower and red bell peppers. Grill, basting often with the basil oil and turning once, until the vegetables are nicely charred and almost tender, 1 to 2 minutes for the zucchini, 6 minutes for the bell peppers and 10 minutes for the cauliflower. Add the vegetables to the platter and serve with the Green Goddess Dressing.
