Grilled Fennel
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Olive Oil (divided)1 tsp
Salt1 tbsp
Basil (chopped fresh)1 tbsp
Parsley (chopped fresh)1 tsp
Lemon Zest1 pinch
Dried Thyme2 tbsps
Grated Parmesan CheeseDirections:
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
3
Remove fennel stalks, reserving fronds
4
Slice bulbs vertically into 1/4-inch slices
5
Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side
6
Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter
7
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
8
Sprinkle Parmesan cheese and drizzle lemon mixture over fennel