Best Barbecued Fennel With Black Olive Dressing Recipes

GRILLED FENNEL WITH GRILLED JALAPENO SAUCE

Grilled Fennel with Grilled Jalapeno Sauce image

Provided by Sunny Anderson

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 bulbs fennel, stalks removed and fronds reserved
Salt
2 tablespoons olive oil
Freshly ground black pepper
1 whole jalapeno
1 teaspoon olive oil
Salt and freshly ground black pepper
1/4 cup honey
3 teaspoons apple cider vinegar

Steps:

For the fennel: Heat a grill or grill pan over medium-high heat.
Slice a thin layer off the root end of each fennel bulb. Cut each fennel bulb into 8 wedges, keeping the root end intact. Chop 2 tablespoons fennel fronds and reserve. Bring a medium pot of salted water to a boil. Blanch the fennel wedges until crisp-tender, about 1 1/2 minutes. Remove from the water and set aside so the water evaporates and the fennel cools slightly.
Brush all sides of the fennel with the olive oil. Season with a sprinkle of salt and a grind or 2 of pepper. Place the fennel bulbs on the grill, 1 cut-side down. Grill the fennel until golden and caramelized, about 4 minutes. Flip and grill 4 minutes more on the other cut side.
Meanwhile, for the sauce: Brush the jalapeno with the olive oil and sprinkle with salt and pepper. Place the jalapeno on the grill and grill on all sides, turning while grilling, until some charring occurs, 10 to 15 minutes. Remove the jalapeno from the grill, remove the stem and chop the pepper very well. Place in a medium bowl with the honey, vinegar and reserved fennel fronds. Whisk to bring together and season with salt and pepper.
Remove the fennel from the grill and drizzle the sauce over the top. Serve warm.

GRILLED FENNEL

Grilled Fennel image

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

Provided by Marcia

Categories Side Dish Vegetables

Time 25m

Yield 4

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 245.5 mg, Sugar 0.2 g

GRILLED FENNEL

Grilled Fennel image

Provided by Food Network

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

3 bulbs fresh fennel
Salt and pepper
1/8 cup Balsamic vinegar
1/2 cup extra virgin olive oil
Juice of 1/2 orange
Juice of 1/2 lemon

Steps:

Slice fennel bulb 1/8-inch, use feathery leaves for garnish. Combine for a marinade: Balsamic vinegar, 1/4 cup olive oil, juice of orange and lemon, salt and pepper. Place sliced fennel in marinade for 1 hour. Fry in pan with the remaining 1/4 cup olive oil. Place 4 grilled fennel pieces on plate. Spoon 3 large tablespoons of the D'Abrigini on top of grilled fennel. Garnish with feathery leaves of fennel.