Grilled Fennel
A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad.
Servings per recipe: 4
Calories per serving: 109
Preparation time: 15m
Total cooking time: 25m
Ingredients:
- 2 fennel bulbs
- 2 tablespoons olive oil, divided
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 lemon, juiced
- 1 teaspoon lemon zest
- 1/2 teaspoon freshly ground black pepper
- 1 pinch dried thyme
- 2 tablespoons grated Parmesan cheese
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.
Nutrion facts:
| Total Fat | 7.7g | 12% |
| Saturated Fat | 1.0g | |
| Cholesterol | 2mg | |
| Sodium | 245mg | 10% |
| Potassium | 504mg | 14% |
| Total Carbohydrates | 9.3g | 3% |
| Dietary Fiber | 4g | 16% |
| Protein | 2.5g | 5% |
| Sugars | 0g | |
| Vitamin A | 293IU | |
| Vitamin C | 16mg | |
| Calcium | 95mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 1mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 23mg | |
| Folate | 35mcg |
