f o o d .
W H A rs COOKING
“Grilling transforms vegetables.
They’re softer, sweeten and take
°ntfie f l a v o r o f t h e f i r e .”
1 9 2 SEPTEMBER 2009
HOMES AND GARDENS
GRILLED FENNEL & TOMATOES
A sp rin klin g o f fre sh bread cru m b s adds
crunch a n d fla v o r to ten d er grilled
vegetables. S erve w a rm fr o m th e g rill o r a t
room tem perature.
PREP:
25
MIN. GRILL:
10
MIN.
2
bulbs fresh fennel
2
large to m ato es, q uartered
3
T b sp . extra virgin o live oil
1
slice bread
3
T b sp . unsalted b utter
V3
cup finely shredded Parmesan cheese
1
.
T rim fro n d s fro m fe n n e l. C u t fenn el
le n g th w ise in
V
4
-
to V i- in c h w edges.
B ru sh veg etables w ith o il. L ig h tly sp rin k le
salt
and
pepper.
A rran g e co als around
p erim e ter o f g rill. P la ce fenn el in cen ter o f
g rill ra ck. C o ve r and g rill 10 to 12 m inutes
o r u n til fennel has g rill m arks and o uter
edges begin to ca ram e lize , tu rn in g
o ccasio n ally. D u rin g la st 5 to
6
m inutes o f
g rillin g , place tom atoes on rack d ire c tly
o ver co als. G rill ju st u n til tom atoes soften,
tu rn in g once. T ra n sfe r to p latter.
2
.
M ean w h ile, te a r bread and place in
blender. C o ver and pulse w ith o n -o ff tu rn s
fo r coarse crum b s. In sk ille t m elt b utter over
m edium heat. Add cru m b s. Cook and s tir 3
to 4 m inutes, ju st u n til crum b s arc brow ned.
Rem ove from heat. S tir in cheese. Spoon
o ver vegetables.
MAKES
4
TO 6 SERVINGS.
EACH SER VIN G
262 cal,21 g fa t ('
8
gsat. fa t),
28 mgchol, 367 m g sodium, 15gcarbo, 5 gfiber,
Sgpro. Daily Values:23% vit. A, 41% vit. C,
16% calcium,
8
% iron.
(52)
