Grilled Fennel

Serves: 4
Total Calories: 192


4 fennel bulbs, 4 small or 2 large (1 1/2 to 2 pounds)
1/3 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons honey
2 cloves garlic, minced
2 shallots, minced, small
3 tablespoons tarragon, chopped fresh, or basil
salt and freshly ground black pepper, to taste


1. Cut the stalks and outside leaves off the fennel. (Reserve the stalks for another use, such as the Fennel-Grilled Bass. Cut each bulb lengthwise into 1/2-inch-wide slices through the narrow side.

2. Combine the oil, vinegar, honey, garlic, shallots, and tarragon in a large nonreactive bowl and whisk to mix. Add the fennel and toss to coat thoroughly. Cover and let marinate for 2 hours, not necessarily in the refrigerator.

3. Preheat the grill to high.

4. When ready to cook, remove the fennel slices from the marinade, arrange on the hot grate, and grill, turning with tongs until just tender, 8 to 16 minutes in all, seasoning with salt and pepper. Toss the grilled fennel with any remaining marinade and serve warm or at room temperature.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 192
Calories from Fat: 160

This Grilled Fennel recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
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Grilled Fennel
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