Grilled Fennel

I used to be deathly afraid of the grill.
When I was home one summer in college, I saw someone start my mom’s grill with the lid closed.
A fireball blew the lid open.
Seriously.
Years ago I tried to help The Great Husband by pouring an oily marinade directly on a cooking piece of meat.
A fire came up like it was straight from hell and burned off all the hair from my hands and singed my eyebrows.
Pre-Grilling                            Post-Grilling

Eventually I bucked up and took on the grill.

It was my challenge, and I was going to overcome my fears.
These days, I rule the grill.  It no longer rules me.
So I raise (whats left of) my eyebrows and look those of you who fear the grill.
Can you do it?
I think you can.  I KNOW you can.
Take over the grill.
Arm yourself with a large spatula and set of tongs.
And whatever you do, don’t pour oil directly on the fire.
Let’s Cook!
Grilled Fennel
Serves 4
 

Grilled Fennell

  • 2 Large Fennel Bulbs
  • 1 Tb Olive Oil
  • 1/4 tsp Kosher Salt

What you Do

  • Preheat grill for 10 minutes.
  • Meanwhile, cut stalks off of fennel and discard.
  • Rinse and pat dry.
  • With a peeler, peel off any brown spots.
  • Slice bottom core off of fennel to create a flat surface.
  • Now make slices of fennel, cutting from top to bottom, making 1/2″ slices.
  • Place slices in a bowl and toss with Olive Oil and Kosher Salt.
  • When grill is nice and hot, clean grates with a grill brush.
  • Turn down heat to medium.
  • Place fennel slices on grill over direct medium heat and close lid.
  • Let them sit for 5-7 minutes, to get nice grill marks.
  • Flip slices over. Cook an additional 5 minutes.
  • Serve it up.
 
 

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