Grilled Fennel and Tomatoes

A sprinkling of fresh bread crumbs adds crunch and flavor to tender grilled vegetables. Serve warm from the grill or at room temperature.

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4 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Prep: 25 mins
  • Grill: 10 mins
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Grilled Fennel and Tomatoes
Ingredients
2
bulbs fresh fennel
2
large tomatoes, quartered
3
tablespoons extra virgin olive oil
1
slice bread
3
tablespoons unsalted butter
1/3
Directions
  1. Trim fronds from fennel. Cut fennel lengthwise in 1/4- to 1/2-inch wedges. Brush vegetables with oil. Lightly sprinkle salt and pepper. Arrange coals around perimeter of grill. Place fennel in center of grill rack. Cover and grill 10 to 12 minutes or until fennel has grill marks and outer edges begin to caramelize, turning occasionally. During last 5 to 6 minutes of grilling, place tomatoes on rack directly over coals. Grill just until tomatoes soften, turning once. Transfer to platter.
  2. Meanwhile, tear bread and place in blender. Cover and pulse with on-off turns for coarse crumbs. In skillet melt butter over medium heat. Add crumbs. Cook and stir 3 to 4 minutes, just until crumbs are browned. Remove from heat. Stir in cheese. Spoon over vegetables. Makes 4 to 6 servings.
Nutrition Facts (Grilled Fennel and Tomatoes)
    Per serving:
  • 262 kcal cal.,
  • 21 g fat
  • (8 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 28 mg chol.,
  • 367 mg sodium,
  • 15 g carb.,
  • 5 g fiber,
  • 2 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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