- Prep Time : 5 min
- Cook Time : 10 min
- Ready Time : 15 min
- 1 fennel bulb
- 2 teaspoons olive oil, separated
- salt and freshly ground pepper to taste
- 1 teaspoon balsamic vinegar
Trim the fennel stalks and fronds away, you can use them for something else. Cut the bulb in four and gently trim away the core. You want to leave just enough core to hold the sections together. If you have a larger fennel bulb feel free to slice these 4 sections in half again. Rub the fennel with 1 teaspoon of the oil and a generous helping of salt and pepper.
Heat your grill to medium and make sure it is clean and oiled. Put the fennel on the grill, cover, and turn down to medium low. Check on the fennel in 5 minutes, if it is young and tender it is probably ready to be turned, otherwise it may need another few minutes. Baste with olive oil as needed. Grill 5-8 minutes per side and then drizzle with balsamic when hot. It should still have a good crispness to it, but not be raw either. Serve hot or at room temperature.
Source: Daily Unadventures in Cooking