Grilled balsamic-thyme fennel
Uncooked fennel bulb(s)
1½ pound(s), about 1 large bulb
1½ Tbsp, extra virgin
¼ fl oz
1½ tsp, chopped
½ tsp, optional
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- Trim stalks from fennel bulb, leaving core intact. Slice bulb lengthwise into 6 (1⁄2- to 3⁄4-inch-thick) pieces. (Do not cut the bulb too thinly or the fennel could fall apart.) In large bowl, whisk oil, vinegar, orange juice, salt, and black pepper until blended. Add fennel and gently toss to coat. Let sit, tossing occasionally, until flavors infuse, about 10 minutes.
- Remove fennel from marinade and transfer to grill. Reserve remaining marinade in bowl. Cook fennel, turning occasionally, until lightly charred and tender, 10 to 12 minutes. Return fennel to bowl with reserved marinade. Mix in thyme and orange zest (if using).
- Serving size: 1 fennel slice