Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Grilled Fennel and Tomatoes on the Vine

Share

Lobo
Moderator
Moderator

Posts : 18122
Thanked : 883
Join date : 2013-01-12

Grilled Fennel and Tomatoes on the Vine

Post by Lobo on Mon 18 Jan 2016, 9:50 pm


Grilled Fennel and Tomatoes on the Vine

Be the first to Write a Review
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6
When cooking vegetables on an outdoor grill, keep things simple so the garden-fresh flavors can shine. Here, fennel wedges and cherry tomatoes are drizzled with olive oil and sprinkled with salt and pepper—and the results are amazing. Serve alongside grilled branzino.



  • Printer Friendly Version






  • 40

Ingredients:


  • 2 large fennel bulbs, trimmed and each cut into 6 to 8 wedges
  • 2 bunches cherry tomatoes on the vine
  • Olive oil for drizzling
  • Kosher salt and freshly ground pepper, to taste

Related Recipes


  • Grilled Whole Branzino with Lemon and Garlic >

Directions:

Place a la plancha cast-iron griddle in the center of a grill and preheat the grill over medium-high heat.

Place the fennel wedges and cherry tomatoes on the vine on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Place the fennel wedges directly on the griddle and cook, turning occasionally, until well browned and tender, 4 to 6 minutes. Transfer the fennel to a platter. Place the cherry tomatoes on the griddle. Cover the grill and cook until the tomatoes are browned and the skin is beginning to split, about 10 minutes. Transfer the tomatoes to the platter with the fennel. If desired, drizzle the vegetables with more olive oil before serving. Serve warm or at room temperature. Serves 4 to 6.

Williams-Sonoma Kitchen

    Current date/time is Sun 11 Dec 2016, 12:01 am