|Grilled vegetables with saffron crumbs|
Zucchini and fennel may not appeal to everyone. They don’t make the list of your favorite everyday vegetables. But if they are properly prepared, they could be transformed into something most satisfying and aromatic. Ottolenghi did just that with this recipe in Plenty More by bringing out the distinctive anise-like flavor of fennel and making zucchini, which can be very bland, into something distinctive by grilling them.
|Twice cooked saffron crumbs made with farro hazelnut bread|
|Grill zucchini and fennel until lightly charred|