INGREDIENTS

INSTRUCTIONS

Light the grill or make a charcoal fire. Bring 4 quarts of salted
water to a boil in a large pot for cooking the pasta. Remove and
discard the green stems and the fronds from the fennel. Remove any
blemished or tough layers from the fennel bulb but do not trim a thin
slice from the base (the base will help keep wedges intact). Slice  the
bulb crosswise from top to bottom into 1/2-inch-thick wedges.  Peel and
quarter the onions, making both cuts through the top and  bottom ends
on the onions. Brush the fennel wedges and red onion  quarters with 2
tablespoons oil. Generously season the vegetables  with salt and
pepper. Use a stiff wire brush to scrape the hot grill  clean. Grill
the fennel and onions, carefully turning them once,  until the
vegetables are marked by dark stripes and are tender, about  15
minutes. Briefly cool the grilled vegetables. Cut the fennel and
onions into thin strips. In a large bowl, toss the grilled vegetables
with the sun-dried tomatoes as well as the remaining 2 tablespoons
oil, the vinegar and the basil. Taste for salt and pepper and adjust
seasonings if necessary. The vegetables can be covered and set aside
for up to 1 hour, if desired. Cook and drain the pasta. Toss the hot
pasta with the grilled vegetables. Mix well and transfer portions to
warm pasta bowls. Serve immediately with grated cheese passed
separately. This recipe yields 4 servings.  Recipe Source: COOKING LIVE
with Sara Moulton Recipe courtesy of Jack  Bishop From the TV FOOD
NETWORK - (Show # CL-8685)  Formatted for MasterCook by Joe Comiskey,
aka MR MAD -  MAD-SQUAD@prodigy.net  04-10-1999  Recipe by: Jack Bishop
Converted by MM_Buster v2.0l.

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