Verdure grigliate (grilled mixed vegetables) – Living a Life in Colour

Ingredients

• 2 medium round or oblong aubergine (not the thin long ones), rinse, trim stem and slice lengthwise 5 mm thick
• 2 heads of garlic
• 1 sprig rosemary , rinse, remove leaves, and finely chop
• 1 clove garlic , peel and finely slice
• 100 mls extra virgin olive oil , plus additional for drizzling
• 16 asparagus , rinse, snap off woody end and peel stem with a vegetable peeler
• 1 lemon , zest, and juice
• 2 radicchio, cut into quarters lengthwise leaving the stem intact
• 2 fennel bulbs, rinse, remove outer layer, trim stalks, and slice 5 mm thick lengthwise
• 2 zucchini , rinse, trim ends, and slice lengthwise 5 mm thick
• 16 cherry tomatoes , rinsed
• 10 grams Italian flat leaf parsley , rinse, dry, and finely chop
• 2 sweet peppers , rinse
• 8 basil leaves, rinse, dry, and slice thinly chiffonade
• sea salt
• black pepper, freshly ground