Preparation / Directions:
Baby vegetables are perfect for cooking on the barbecue. If using baby eggplants, simply slice them in half lengthwise. They do not need to be salted.
1 Cut the eggplants into 1/2-inch rounds. Sprinkle with salt and layer in a colander. Let drain forabout 30 minutes, then rinse well under cold water, drain and pat dry with paper towels.
2 Cut the zucchini in half lengthwise. Cut the bell peppers in half,leaving the stalks on. Remove the seeds. Slice the fennel and onion into thick wedges.
3 Make the sauce by swirling the yogurt and pesto together to create a marbled effect, Spoon the sauce into a serving bowl.
4 Arrange the vegetables on the hot barbecue Brush with oil and sprinkle with salt and pepper. Grill until lightly browned, turning occasionally. The eggplants and peppers will take 6-8 minutes to cook; the onion and fennel 4-5 minutes. Serve with the marbled pesto sauce.