Photo: Markus Spiske
Grilled Fennel and Tomatoes on the Vine
4 ingredients
openrecipes
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 whole branzino (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
261
Calories
4g
Protein
14g
Fat
35g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes