Serves 4 (as a side dish).
Chop the fennel "dill".
Put the "dill" in a zip lock back or double plastic bags.
Quarter the fennel.
Like so. Leave the root so the quarters don't fall apart.
To the bag add olive oil and salt.
Grate the lemon peel and add it too.
Add the fennel to the bag and rub the quarters with the olive oil mix. Make sure they are rubbed all over.
When the grill is ready remove the fennel from the bag.
Put on the grill and give the pieces some color. Then put on the lid on the grill and continue to grill on indirect heat for about 15-20 min.
Here we have the fennel ready to be tasted. We served it to chicken and a salad but it also goes well to fish or lamb.
- 2.0 Fennels
- 1.0 Lemon (the peel)
- 1.0tsp Flake salt
- The fennel "dill"
- 3.0Tbsp Olive oil