Grilled Fennel And Tomatoes With Olives And Basil

Let's Cook

1. 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)

2. Step 2.

   Halve lengthwise: 4 Roma or plum tomatoes

3. Step 3.

   Rub the fennel and tomatoes with: ¼ cup olive oil; Salt and black pepper

4. 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

5. Step 5.

   Toss lightly and serve at once.