Grilled Sicilian Vegetables with Lemon

  • Yield: 2 servings

You can use 2 Sicilian eggplants, the small ones that can be found in most Italian markets, instead of 1 medium traditional one.


1/4cup extra-virgin olive oil
Juice of 1 lemon
1tablespoon chopped fresh oregano
1/4teaspoon crushed dried red chili flakes
Salt, to taste
1head fennel (anise), fronds and stalks trimmed, bulb sliced 1/2-inch thick
1medium eggplant, peeled and sliced 1/2-inch thick
1small zucchini, cut into thin rounds
1 plum tomato, halved
1head radicchio, cut into this wedges
4 oyster mushrooms
2tablespoons chopped unsalted pistachios
1 lemon, halved


  1. Combine oil, lemon juice, oregano, chili flakes and salt in a nonreactive bowl. Add fennel, eggplant, zucchini, tomatoes, radicchio and mushrooms; toss to coat.
  2. Preheat a gas or charcoal grill. Place fennel on grill first as it takes longest to cook. After about 1 minute, add remaining vegetables. Grill 2 to 3 minutes per side until lightly browned and tender.
  3. Arrange grilled vegetables on a platter and sprinkle with pistachios. Garnish with lemon halves.

Nutritional Info *per serving

  • Calories 214
  • Fat 12g
  • Saturated Fat 2g
  • Cholesterol 0mg
  • Sodium 40mg
  • Carbohydrate 27g
  • Fiber 10g
  • Protein 7g