Grilled fennel and onions

Yield: 1 servings

Measure Ingredient
\N \N Fennel
\N \N Onions
\N \N Bamboo skewers
\N \N Olive oil
\N \N Coarse salt
\N \N Freshly ground pepper

Grilling lends a unique flavor to vegetables like onions or fennel, but it can also prove frustrating when the heat of the coals forces the rings or the layers apart. There is, however, a simple solution to keep them from falling through the grill's rack and tumbling into the fire. After cutting fennel in half lengthwise, thread it crosswise with a bamboo skewer soaked in water. Cut onions crosswise into thick slices, and skewer them the same way. Soaking skewers in water prevents them from burning; the skewers themselves make it easier to turn vegetables over while they're cooking.

Try brushing the vegetables with a bit of olive oil and sprinkling each side with some coarse salt and freshly ground pepper, grilling until tender. Sweet onions, such as Vidalia variety, taste especially good when cooked on the grill, and fennel's anise flavor becomes more subtle when roasted above the coals.

Source: "Martha Stewart Living - (" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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