I love the bold flavors of the spices with the soft and smokey flavors of the vegetables in this dish. It’s a bit of a hassle to grill all the slices if you just have the one griddle pan, but the advantage is that you can do it well in advance. No stress involved. Could be a great side dish for a BBQ. We often eat it with duck breast.
1 bulb of fennel
1 red bell pepper
1 red onion
8 cherry tomatoes
Slice the vegetables, except the tomatoes, in 1 cm thick slices and/or wedges. Drizzle with vegetable oil to coat the vegetables. Or how I like to do it: pour a tablespoon of oil in your hands, rub palm to palm, then rub the vegetables with your greasy hands. Yes, you get your hands dirty, but I think the vegetables get more evenly coated, using less oil, getting a better result. So that’s how I do it. Sprinkle with a little salt.
Then grill the vegetables, except the tomatoes in a hot grill pan for about 1-2 minutes each side or until charred. You probably have to do it in batches. Collect the grilled vegetables in an oven dish. When all vegetables, except the tomatoes are grilled, mix it with the marinade (“Tabil”) of:
1 T coriander seeds (grind a little in mortar and pestle)
1 t caraway seeds (grind a little in mortar and pestle)
2 cloves of garlic, grated or pressed
1/8 t cayennepepper
1/8 t currypowder (hot madras)
½ t ground cumin
3-10 T olive oil (depending on your oil-phobia)
Let the warm vegetables marinate with this “Tabil” for at least an hour. Before serving, transfer the dish to a 180°C oven and roast for about 30 minutes. Just before the end, add the cherry tomatoes.
From : A passion for Vegetables by Paul Gayler.
Leftovers of this dish are a nice addition to a simple salad: