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Grilled Fennel

DiabetesEveryDay's picture
Join Toby as she prepares this wonderful side dish on loan from Registered Dietitians Meri Raffetto and Wendy Jo Peterson from their new book "The Mediterranean Diet Cookbook for Dummies"
Ingredients
  Fennel bulbs 2
  Olive oil 2 Tablespoon, divided
  Salt 1⁄8 Teaspoon
  Red pepper flakes 1⁄8 Teaspoon
  Orange 1
  Almonds 1⁄4 Cup (4 tbs), chopped
Directions

GETTING READY
1. Preheat the grill to medium high.
2. Trim the fennel bulbs and cut in half from top to bottom.
3. Drizzle the fennel with 1 tbsp. of olive oil.
4. Season with salt and red pepper flakes.
5. Peel the orange and remove the membrane and segment, keep aside.
6. Toast the almond in a skillet over medium – low heat.

MAKING
7. Place the seasoned fennels onto the grill and cook for 5 minutes.
8. Turn and grill on the other side for 5 minutes.
9. In a large bowl combine the orange segments and toasted almonds.
10. Slice the grilled fennel and add to the bowl.

SERVING
11. Drizzle the remaining olive oil over the fennel salad and toss, Serve warm and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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