JeanMarie Brownson: This fall, dive in to an oh-so-versatile grilled vegetable medley
JeanMarie Brownson, Tribune Content Agency
on
1 medium-size sweet onion, 8 ounces, cut into 1-inch thick round slices
2 green chiles, such as poblano or Anaheim
1 red or orange bell pepper
1 small fennel bulb, cut into thick slices, optional
1/4 cup extra virgin olive oil
1 1/2 teaspoons Italian seasoning
Salt
2 cloves garlic, crushed
2 or 3 large ripe tomatoes, cored, chopped, 1pound
2 tablespoons chopped fresh fennel fronds or 2 teaspoons dried dill weed
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