How To Make Grilled Fennel with Parmesan and Lemon
This perfectly grilled fennel drizzled with olive oil, lemon, and topped with parmesan cheese makes for a scrumptious and easy-to-make side to any meal!
Serves:
Ingredients
- 12ozfennel bulb,(1 large), stalks and fronds removed
- olive oil spray
- kosher salt and black pepper,to taste
- ½tbspolive oil
- ½lemon,juiced
- ½;
Instructions
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Leaving the core intact, stand the bulb and cut the fennel in half vertically from top to bottom. Cut each half into 4¼-inch thick slices to make a total of 8 slices.
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Spray each side with olive oil, and season with salt and pepper.
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Heat an outdoor grill or indoor grill pan over medium-high heat, and spray the pan with olive oil.
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Grill the fennel for about 2 to 3 minutes on each side, turning until each side gets a good char and the fennel is tender to the touch.
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Set aside on a platter, drizzle with olive oil and lemon juice, and top with the parmesan shavings.
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Serve warm, and enjoy!
Nutrition
- Calories: 97.82kcal
- Fat: 7.30g
- Saturated Fat: 1.52g
- Monounsaturated Fat: 4.84g
- Polyunsaturated Fat: 0.82g
- Carbohydrates: 7.19g
- Fiber: 2.92g
- Sugar: 3.55g
- Protein: 2.43g
- Cholesterol: 2.41mg
- Sodium: 237.98mg
- Calcium: 87.02mg
- Potassium: 369.53mg
- Iron: 0.76mg
- Vitamin A: 48.31µg
- Vitamin C: 14.05mg
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