CARIBBEAN CUISINE

GRILLED FENNEL, ZUCCHINI AND EGGPLANT WITH VINAIGRETTE - Serves 4-6

INGREDIENTS

FOR THE VINAIGRETTE

1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard (or any spicy prepared mustard)
Salt, to taste
Freshly ground black pepper, to taste
1-2 large fennel bulbs
1 large eggplant
1-2 large zucchini

DIRECTIONS

1. Prepare the grill.

2. In a small bowl whisk together the all the Vinaigrette ingredients.

3. Wash and clean fennel bulbs and cut off the stalks to about 1/2 inch from the bulb head. Cut fennel bulbs in half. Wash and clean zucchini and cut lengthwise. Wash and clean eggplant, leaving skin on. Cut the eggplant into 1/2 inch slices, or slightly thicker if desired. Dip each piece into a bowl of cold water and drain briefly in a colander.

4. Brush both sides of each vegetable lightly with the vinaigrette and place sliced side down no grill rack. Grill until charred slightly on the underside, 3-5 minutes. Baste the top with more vinaigrette, then turn over and baste the cooked side. Grill until lightly charred on the second side, 2-4 minutes, depending on the size and variety of vegetable used. Each piece should be a golden brown and crisp on the surface but completely tender inside. Transfer to a serving platter and drizzle over the remaining vinaigrette.

5. Serve hot. (May be served alone as an appetizer or with meat of your choice).