GRILLED FENNEL AND TOMATOES WITH OLIVES AND BASIL
4 servings
Prepare a medium-hot grill fire. Cut lengthwise into ½-inch-thick wedges held together by the core:
- 2 large fennel bulbs (about 1 pound)
Halve lengthwise:
- 4 Roma or plum tomatoes
Rub the fennel and tomatoes with:
- ¼ cup olive oil
- Salt and black pepper
Place on the grill and cook until the fennel is slightly soft and the tomatoes are nicely browned, 3 to 4 minutes per side. Remove from the grill and place in a large bowl along with:
- ½ cup coarsely chopped pitted black olives, such as Kalamata
- ⅓ cup coarsely chopped basil
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- Salt and black pepper to taste
Toss lightly and serve at once.