ITALIAN VEGETABLE PLATTER

 

Preheat the barbecue. Slice a thin sliver from the root end of the fennel bulb, keeping the root intact. Pull off and discard the hard outer layers. Slice the bulb vertically into 8-mm/% inch slices, making sure the layers are still attached to the root.

Place in a shallow dish, sprinkle with the oil and vinegar, and season to taste with salt and pepper. Toss gently to coat.

Trim a thin sliver from the root end of the chicory, discard the outer leaves and slice in half lengthways. Make three or four lengthways cuts in the core without cutting through to the leaves.

Slice the pepper in half lengthways and discard the core and seeds. Slice each half lengthways into three strips.

Slice the tomatoes in half. Trim the spring onions, but keep them whole.

Grease the grill rack. Brush the vegetables with oil and cook over hot coals, starting with the fennel and chicory and adding the remaining vegetables in the order listed. Cook the chicory and tomatoes cut-side down. After each type of vegetable has cooked for 2 minutes, check the underside. Once slightly charred, turn them over with tongs.

Brush with more oil and season to taste with salt. Sprinkle the tomatoes with the garlic. Cook for a further 2-4 minutes, depending on the vegetable.

As the vegetables become cooked, transfer to a warmed serving dish. Adjust the seasoning, adding salt and pepper if needed, and garnish with parsley. Serve warm or at room temperature.

SERVES 6

1 large fennel bulb
1 tbsp extra virgin olive oil,
plus extra for greasing
1 tsp balsamic vinegar or balsamic
glaze
3 heads chicory
1 large yellow or red pepper
3 large tomatoes
6 spring onions
1 garlic clove, finely chopped
salt and pepper
chopped fresh flat-leaf parsley,
to garnish