Grilled Fennel
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tuber fennel, large, cleaned
- 2 large tomato (s)
- 2 large cloves garlic
- 2 sprigs rosemary
- 2 sprigs thyme
- 4 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First you make yourselves from 4 pieces of aluminum foil packets.
- To do this, you take a sufficiently large piece of aluminum foil, e.g. put a piece of butter in it and turn the pages up.
- Then cut the fennel into thin slices and divide them into the 4 aluminum foils.
- Cut the tomatoes into not too thin slices and spread them on the fennel.
- (Instead of the large tomatoes, you can also use two halved cocktail tomatoes for each packet.)
- Cut the garlic cloves into thin slices and spread them on the tomatoes.
- Season well with salt and pepper, halve the herb stalks and spread on the vegetables.
- Now spread a spoonful of olive oil on each packet and seal the packet.
- Instead of olive oil, herb butter, which you can put in the parcel, is also very good.
- Now place the well-sealed aluminum packets on the grill for approx. 15-20 minutes.
- Depending on how crispy you like the fennel, it`s best to do a cooking test in between. To do this, take a packet from the grill and see how firm the vegetables are.
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