Ingredients
4
4 servings
- •2 fennel bulbs
- •2 tablespoons olive oil, divided
- •0.5 teaspoon ground black pepper
- •0.25 teaspoon salt
- •1 tablespoon chopped fresh basil
- •1 tablespoon chopped fresh parsley
- •1 lemon, juiced
- •1 teaspoon lemon zest
- •0.5 teaspoon freshly ground black pepper
- •1 pinch dried thyme
- •2 tablespoons grated Parmesan cheese
Instructions
- 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; leave core in place to hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil; sprinkle ground black pepper and salt on each side.
- Grill fennel slices on the preheated grill until charred, about 5 minutes per side; transfer to a 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 fennel slices with Parmesan cheese and drizzle lemon mixture on top.
Nutritional Facts
Per 4 servings
- Calories: 110
- Carbohydrate: 9g
- Fat: 8g
- Fiber: 4g
- Protein: 3g
- Sugar: 0g
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