Instructions: 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.

Grilling fresh vegetables not only brings out their natural sweetness, but gives them a lovely smoky flavor as well. Combined with this unique dressing, they make a tasty and nutritious salad.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.