Lemony Grilled Fennel

Fennel is an interesting vegetable. Raw, it has a strong licorice flavor, but when cooked, it has a milder and sweeter flavor. Grilled with a hint of lemon, fennel makes the perfect vegetable side dish to any grilled meat or seafood dish.

Vegetable oil, for the grates

2 fennel bulbs

3 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

1/4 cup freshly squeezed lemon juice

2 tablespoons freshly grated lemon zest

Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Trim the top and the bottom of the root from each fennel bulb and discard them. Cut each bulb into quarters.

Brush the fennel with 2 tablespoons of the olive oil. Season with the salt and pepper to taste.

Place the fennel on the grill, cut-side down. Close the lid and cook, turning once or twice, until tender, about 3 to 4 minutes per side.

Place the fennel on a platter and drizzle with the remaining olive oil, lemon juice, and lemon zest. Serve warm.

Serves 4.

Cooking Tips: When purchasing fennel, look for larger round bulbs as they are usually more tender than long slender bulbs. Crisp stalks with bright, feathery fronds are a sign of freshness.

Don’t throw away the feathery fronds left over after trimming your fennel. Similar in texture to fresh dill, the fronds make a delicious addition to a salad.