Recipe - Grilled Fennel And Onions

2 small Fennel bulbs ; (abt 1 1/2
lbs)
2 small Red onions ; (abt One half lb)
One fourth cup Olive oil
Salt; to taste
Freshlyground black pepper;
to taste
10 Sundried tomatoes packed in
olive oil; drained, and
Cut into thin strips
1 tablespoon Balsamic vinegar
One fourth cup Minced fresh basil leaves
1 pound Fusilli or other short;
curly shaped pasta
Freshlygrated Parmesan
cheese; to taste

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 1/2inchthick 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 sundried
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