Photo of Grilled Balsamic-Thyme Fennel by WW

Grilled Balsamic-Thyme Fennel

PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
This fennel is a wonderful side dish that goes exceptionally well with grilled fish, chicken or pork. The zesty marinade pairs perfectly with the fennel's licorice flavor, which mellows and softens, along with its texture, when it’s cooked. Thyme is always delicious with cooked fennel, and a few sliced Kalamata olives would be a nice addition to this recipe.


Cooking spray

4 spray(s)

Uncooked fennel bulb(s)

1½ pound(s), about 1 large bulb

Olive oil

1½ Tbsp, extra virgin

Balsamic vinegar

1 Tbsp

Orange juice

¼ fl oz

Table salt

¼ tsp

Black pepper


Fresh thyme

1½ tsp, chopped

Orange zest

½ tsp, optional


  1. 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.
  2. 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.
  3. 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).
  4. Serving size: 1 fennel slice