I’m always down to try something new and when the grill is hot, it’s the perfect opportunity to throw some veggies on and see what happens. This time I tried grilled fennel and it turned out pretty good.
I can never get enough ideas for side dishes or ways to spice up veggies so this was a pleasant surprise. I have heard of people grilling greens. I’ve seen grilled romaine lettuce on several menu’s but I wasn’t sure about grilling more than peppers, onions, and mushrooms myself. Now I’m going to try and grill every veggies I come across. Ha!
Fennel is something I don’t usually eat, but have recently started to experiment with. It’s got a black licorice flavor and a super awesome crunch. I’ve used it in salads and roasted it, but I decided to toss it on the grill and it was fabulous. Try it for yourself or add it to a plate of grilled veggies!
- Olive oil
- Trim the tops off the fennel. The stringy parts can be used as an herb in your cooking, but aren’t needed for this recipe. You can even use the stalks in place of celery in some recipes, but realize they’ll have a much stronger flavor than celery.
- Trim the bottom of the bulb and then cut the remaining bulb lengthwise into quarters. Rub with olive oil, salt and pepper.
- Place on grill at medium heat to sear the fennel. Move to indirect heat, with the cut side up, and cook covered for about 45 minutes or until fennel is very soft. You can tell when it’s done by texture, rather than time. You definitely want to make sure it’s tender.
Do you like fennel? How do you eat it?