All Recipes Side Dish Vegetables

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: : -

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.

2 fennel bulbs

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