Photo of Grilled fennel with balsamic vinegar and thyme by WW

Grilled fennel with balsamic vinegar and thyme

SmartPoints® value per serving
Total Time
24 min
12 min
12 min
A wonderful side dish that goes exceptionally well with grilled fish, chicken or pork. The zesty marinade pairs perfectly with the fennel and the licorice flavor of fennel mellows when it’s cooked. A few sliced Kalamata olives would be a nice addition to this recipe.Main dish idea: Double the marinade and marinate tuna steaks in some of it. Grill tuna until medium-rare and slice. Toss baby arugula, sliced oranges, red onion and the grilled fennel with remaining marinade. Put on serving plates and top with sliced tuna. Garnish with fresh thyme.


uncooked fennel bulb(s)

1½ pound(s), about 1 large bulb

orange juice

¼ fl oz

olive oil

1½ Tbsp, extra virgin

balsamic vinegar

1 Tbsp

table salt

¼ tsp

black pepper

tsp, freshly ground

fresh thyme

1½ tsp, chopped

orange zest

½ tsp, optional


  1. Trim stalk from fennel bulb; slice bulb lengthwise into six 1/2- to 3/4-inch-thick pieces (do not cut too thin or the fennel could fall apart).
  2. In a large bowl, stir together orange juice, oil, vinegar, salt and pepper until blended. Add fennel and toss to coat; let sit at least 10 minutes, tossing occasionally.
  3. Preheat grill to medium-high.
  4. Remove fennel from marinade and place on grill; reserve marinade in a small serving bowl. Grill fennel until lightly charred and tender, turning occasionally, about 10 to 12 minutes.
  5. Put fennel in bowl with reserved marinade; add thyme and orange zest (if using) and toss. Yields 1 slice fennel per serving.

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