Grilled Fennel and Tomatoes with Basil

I adore grilling in the summertime! It helps keep the house cooler since I am not using the oven or stove. Plus, grilling is synonymous with summer right?

Our garden is HUGE this year. Over flowing really. So I have been getting mighty creative with tomatoes. We can’t eat them fast enough it seems.

I gave fennel a shot this year and much to my surprise, it actually grew. I planted a lot just in case so we have fennel coming out of our ears as well!

I decided to mix these two garden treats together to create an easy recipe for the grill that really pop with flavor! It takes no time at all and the flavors in this recipe really come together.

Grilled Fennel and Tomatoes with Basil
Write a review
Print
Ingredients
  1. 2 fennel bulbs, trimmed and cut length-wise in ½ inch thick wedges
  2. 4 small sized tomatoes, halved (plum tomatoes work great otherwise something that size)
  3. 1/4 cup coconut oil or olive oil (you can find both from my affiliate partner Tropical Traditions
  4. Sea salt and black pepper to taste
  5. 1/3 cup rough chopped fresh basil
  6. 1/4 cup olive oil
  7. Juice from one large lemon
  8. A sprinkle of fresh garlic
Instructions
  1. Turn the grill on medium (or prepare a medium-hot charcoal fire).
  2. Rub the fennel and tomato halves with the ¼ cup of oil and salt and pepper.
  3. Place the fennel and tomatoes on the grill and cook for about 3-4 minutes per side. You want the fennel slightly soft and the tomatoes lightly browned.
  4. Remove from the grill and place the fennel and tomatoes in a large bowl.
  5. Add the basil, olive oil, lemon, and garlic to the bowl and gently mix without turning the tomatoes to goop!
  6. This dish is best serve immediately to retain some of the warmth!
Hybrid Rasta Mama http://hybridrastamama.com/
Grilled Fennel and Tomatoes with Basil

Photo Credit: http://www.flickr.com/photos/gorgeoux/5500680369/

 

Love it? Share It!
Pin on Pinterest0Share on Facebook0Tweet about this on Twitter0Share on YummlyShare on Google+0Share on StumbleUpon0Share on LinkedIn0Email this to someonePrint this page

Be sure to check out these Products I Love from my trusted affiliate partners


Affiliate - Tropical Traditions Morrocco Method 2Squatty Potty

Subscribe To My Newsletter


My Books


Statements on this website have not been evaluated by the Food and Drug Administration. Products and/or information are not intended to diagnose, cure, treat, or prevent any disease. Readers are advised to do their own research and make decisions in partnership with your health care provider. If you are pregnant, nursing, have a medical condition, or are taking any medication, please consult your physician. Nothing you read here should be relied upon to determine dietary changes, a medical diagnosis or courses of treatment. Affiliate links may be included in this post. If you order through them, I may receive some sort of compensation. Don't worry, this does not affect your pricing or the quality of your goods or services. It simply helps me offset the administrative costs of blogging. Or consider it a tip if you like that better!


Comments

  1. says

    I’m jealous that you have so many tomatoes! I missed my chance to plant them, but would you know how kind Nature is to me, that some twenty tomato plants just popped up in my yard! They are late, and the first fruits are still only grape sized, but I’m really grateful to have them.
    I’ve never tried fennel, but I’ll surely have to. That recipe looks delicious!

  2. says

    I so want to like fennel, and your preparation looks beautiful! We don’t have a grill, either, but this looks so delicious that I might just have to go get a little one and try it out!

  3. Janet Roberson says

    I am really going to have to try this recipe. I have not found a way to make fennel yet that I enjoy. I love most veg roasted so this will be next up on my list for a meatless day.

Leave a Reply

Your email address will not be published. Required fields are marked *