Grilled Fennel and Tomatoes on the Vine
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.
- 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
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.