Grilled fennel

Ingredients for 4 servings:

• 1 large fennel bulb(s), cleaned
• 2 large tomatoes
• 2 large garlic cloves
• 2 rosemary sprigs
• 2 sprigs of thyme
• 4 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

delicious in aluminum foil from the grill

First, make small parcels out of four pieces of aluminum foil. Take a sufficiently large piece of aluminum foil, for example, place a piece of butter inside and fold up the sides. Then thinly slice the fennel and arrange them among the four sheets of aluminum foil. Cut the tomatoes into not-too-thin slices and arrange them on top of the fennel (instead of the large tomatoes, you can also use two halved cocktail tomatoes for each parcel). Finely slice the garlic cloves and arrange them on top of the tomatoes. Season generously with salt and pepper, halve the herb stalks and arrange them on top of the vegetables. Now spread a spoonful of olive oil on each parcel and seal the parcels. Tip: Instead of olive oil, herb butter also works very well; you can put it inside the parcels. Now place the tightly sealed aluminum foil parcels on the grill for approx. 15-20 minutes (depending on how crispy you like the fennel, it’s best to test it halfway through to see if it’s done). To do this, take a package off the grill and check how firm the vegetables still are.