Grilled Fennel recipe

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Ingredients

2 fennel bulbs
2 tablespoons olive oil, divided
½ teaspoon ground black pepper
¼ teaspoon salt
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 lemon, juiced
1 teaspoon lemon zest
½ teaspoon freshly ground black pepper
1 pinch dried thyme
2 tablespoons grated Parmesan cheese

Nutrition Info

109.5 calories
carbohydrate: 9.3 g
cholesterol: 2.2 mg
fat: 7.7 g
fiber: 4 g
protein: 2.5 g
saturatedFat: 1.4 g
servingSize: -
sodium: 245.5 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate.

  2. Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.

  3. Grill fennel slices until charred, about 5 minutes per side, transfer to serving platter.

  4. Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.

Recipe Yield

2 fennel bulbs

Recipe Note

A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad.

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