Roasted Brandywine Tomato, Fennel, and Shrimp with Feta

Ingredients

• 4 cups thinly sliced fennel bulb (about 2 small)
• 1 cup red bell pepper strips
• Cooking spray
• 1 tablespoon extravirgin olive oil, divided
• 1/2 teaspoon salt, divided
• 3 medium red Brandywine tomatoes, peeled and each cut into 3/4-inch-thick wedges (about 2 pounds)
• 6 garlic cloves, minced
• 1 1/2 pounds peeled and deveined medium shrimp
• 1/2 cup (2 ounces) crumbled feta cheese
• 1 tablespoon chopped fresh basil

Preparation

1. 1. Preheat broiler.
2. 2. Combine fennel and bell pepper on a baking sheet coated with cooking spray. Drizzle vegetable mixture with 1 1/2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt. Toss to coat. Broil 10 minutes. Add tomatoes to pan; toss gently. Broil 10 minutes.
3. 3. Combine remaining 1 1/2 teaspoons oil, garlic, and shrimp in a bowl; toss to coat. Add shrimp mixture to pan. Broil an additional 6 minutes or until shrimp are done and vegetables are charred and tender. Transfer shrimp mixture to a large bowl. Add remaining 1/4 teaspoon salt; toss gently. Sprinkle mixture with cheese and basil.
4. Wine note: This refreshing summer dish is all about the snap of tart and tangy ingredients (tomatoes, feta, and shrimp) juxtaposed with herbal flavors (basil and fennel). Try it with a lively herbal sauvignon blanc from Sancerre, in the Loire Valley of France. The Vincent Delaporte Sancerre 2006 is about $22. —Karen MacNeil