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1
Light a grill or heat a lightly oiled grill pan.
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2
In a bowl, toss the fennel wedges with 2 tablespoons of the olive oil and season with salt and pepper.
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3
Brush the onion slices on both sides with 1 tablespoon of the olive oil and season with salt and pepper.
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4
Grill the fennel and onion over a medium-hot fire for about 4 minutes per side, or until lightly charred and just tender.
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5
Alternatively, cook the fennel and onion in the grill pan over moderate heat for about 5 minutes per side.
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6
Lay two 2-by-3-foot pieces of heavy-duty foil on top of each other and put the tomatoes in the center.
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7
Add the grilled fennel and onion slices and season the vegetables with salt and pepper.
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8
In a small bowl, combine the vinegar, lemon juice, garlic and mustard and blend in the remaining 2 tablespoons of olive oil.
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9
Spoon the dressing over the vegetables, then seal the foil package.
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10
Set the vegetable package over a medium-hot fire and grill for 5 to 7 minutes, or until bubbling inside.
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11
Alternatively, set the package in the grill pan and cook over moderate heat for 5 to 7 minutes.
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12
Remove from the heat and let stand for 3 minutes.
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13
Carefully open the foil and sprinkle the vegetables with the basil and mint.
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14
Serve hot or warm.
