Grilled Fennel

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


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 10 mins

    TOTAL : 25 mins

    SERVING : 4

    YIELD : 2 fennel bulbs

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

  • 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.

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

  • 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.

Per Serving: 110 calories; protein 2.5g; carbohydrates 9.3g; fat 7.7g; cholesterol 2.2mg; sodium 245.5mg. Make sure to get just the yellow part of the rind, and none of the white pith, when zesting lemon.