Preheat grill to 350° to 400° (medium-high) heat. Stir together olive oil and next 4 ingredients in a small bowl.
Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from bulb, reserving fronds for another use. Cut bulb in half vertically, and remove core. Cut bulb into 1/2-inch-thick slices.
Toss fennel, onion, and mushrooms with half of olive oil mixture, and place in a grill wok or metal basket.
Grill, covered with grill lid, 10 minutes over 350° to 400° (medium-high) heat. Toss tomatoes, zucchini, and yellow squash with remaining olive oil mixture. Add to grill wok or basket. Grill, covered with grill lid, stirring occasionally, 10 to 15 minutes or until vegetables are tender. Serve immediately.
Delicious! Made it tonight in our grill basket, without the fennel or mushrooms -only because I did not have them on hand. We used baby zucchini, uncut, which got a little overdone, but the fresh off the vine cherry tomatoes were a flavorful burst in the mouth. I grated a little pecorino romano over the top when I served, but kept everything else the same. Will definitely make again, adding fennel.
This was amazing. We've grilled veggies many times before, and this was the best of all, ever. Somehow, grilling them in the same order made all the difference. The first ones grilled and flavored the second set added. Superb.
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