Grilled cherry tomatoes and fennel with garlic, parsley and red chili pepper
These are the ingredients you need
24 cherry tomatoes on the vine - 1 large fennel root, cut into slices length-wise - 1 clove garlic, grated or finely diced - ½ red chili pepper, finely diced - small bunch of flat-leaf parsley, leaves chopped - 8 tbsp extra virgin olive oil - juice of half a lemon - coarse sea salt and pepper
Preparation
Heat up the grill pan or oven grill. Grill the fennel slices on both sides until they show lovely dark stripes. Place the fennel on a platter to cool. Gently tear off or cut the tomatoes from the vine. Grill the tomatoes on all sides. Please note! Not for too long or they will be overcooked, so under a very hot grill for a short time! Place the tomatoes next to the fennel on a platter to cool.
Mix up a marinade of olive oil, lemon juice, garlic, chili pepper, and parsley in a bowl. Spoon this over the grilled vegetables and season the dish to taste with coarse sea salt and freshly ground pepper.
Makes a great starter together with toast and some mozzarella, for example. This is a wonderful side dish to accompany meat, fish, and vegetarian dishes.