Grilled Fennel And Tomatoes With Olives And Basil
- 15m Prep Time
- 8m Cook Time
- 23m Ready In
Grilled fennel and tomatoes tossed with olives, basil, and a lemon-olive oil dressing. A fresh and flavorful side dish.
Ingredients
- 2 large fennel bulbs (about 1 pound)
- 4 Roma or plum tomatoes
- ¼ cup olive oil
- Salt and black pepper
- 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
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 large fennel bulbs (about 1 pound)
- 4 Roma or plum tomatoes
- ¼ cup olive oil
- Salt and black pepper
- 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
Let's Cook
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Step 1.
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)
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Step 2.
Halve lengthwise: 4 Roma or plum tomatoes
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Step 3.
Rub the fennel and tomatoes with: ¼ cup olive oil; Salt and black pepper
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Step 4.
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
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Step 5.
Toss lightly and serve at once.