Established in 2006 as a Community of Reality

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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Fennel and Tomatoes on the Vine

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Grilled Fennel and Tomatoes on the Vine Empty Grilled Fennel and Tomatoes on the Vine

    Post by Lobo Mon Jan 18, 2016 11:50 pm

    Grilled Fennel and Tomatoes on the Vine Img22l
    Grilled Fennel and Tomatoes on the Vine
    Grilled Fennel and Tomatoes on the Vine Translucent
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    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.






    • 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


    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.

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