Roasted Fennel on the Grill
Summer is here (at least today!) and it's time to get grilling! I use my outdoor gas grill like an oven in the summer, just wrap everything in a foil pouch and keep the heat outside where it belongs.
1 large fennel bulb, cut in half lengthwise and then in 1/2 inch wedges
1 large Texas sweet onion, cut in half and then in 1/2 inch wedges
1 medium head of cauliflower or broccoflower, separated into florets
3 T olive oil
8-10 fresh garlic cloves
1 T chopped fresh herbs, rosemary, basil, parsley
Preheat grill and heat a heavy skillet (cast iron is my favorite) over medium high heat. Take a large piece of foil and line a baking pan with it. Add 1 T. olive oil to the skillet and add fennel wedges, cook about 5 minutes until just starting to soften and brown. Using a spatula remove the fennel and place into the foil lined baking pan. Repeat same process for cauliflower/broccoflower and onions in 1 T. olive each, and about 5 minutes for cauliflower and 3 minutes for the onions.
Sprinkle with garlic gloves and chopped herbs, add salt/pepper (optional - doesn't need it in my opinion) and pull off an equal size piece of foil to place the top. Crimp the foil edges together to make a pouch, the baking pan makes a good container to carry the pouch to and from the grill.
Place on the top rack (if you have one) and cook for 15 minutes, then flip over (carefully) for the last 15 minutes.
1 large fennel bulb, cut in half lengthwise and then in 1/2 inch wedges
1 large Texas sweet onion, cut in half and then in 1/2 inch wedges
1 medium head of cauliflower or broccoflower, separated into florets
3 T olive oil
8-10 fresh garlic cloves
1 T chopped fresh herbs, rosemary, basil, parsley
Preheat grill and heat a heavy skillet (cast iron is my favorite) over medium high heat. Take a large piece of foil and line a baking pan with it. Add 1 T. olive oil to the skillet and add fennel wedges, cook about 5 minutes until just starting to soften and brown. Using a spatula remove the fennel and place into the foil lined baking pan. Repeat same process for cauliflower/broccoflower and onions in 1 T. olive each, and about 5 minutes for cauliflower and 3 minutes for the onions.
Sprinkle with garlic gloves and chopped herbs, add salt/pepper (optional - doesn't need it in my opinion) and pull off an equal size piece of foil to place the top. Crimp the foil edges together to make a pouch, the baking pan makes a good container to carry the pouch to and from the grill.
Place on the top rack (if you have one) and cook for 15 minutes, then flip over (carefully) for the last 15 minutes.
Posted by CSACulinaryFairy at 05-03-2011 
Categories: Vegan, Vegetarian, Side Dish Recipes
Tags: Fennel Cauliflower Broccoflower Texas Sweet Onions
Categories: Vegan, Vegetarian, Side Dish Recipes
Tags: Fennel Cauliflower Broccoflower Texas Sweet Onions
Comments