Michael Graydon + Nikole Herriott
Make sure to peel away the outermost layer from the fennel bulb; it’s tough and fibrous and won’t be good grilled. This recipe is from chef Josef Centeno of P.Y.T. in Los Angeles, CA.
Recipe information
Yield
4 servings
Ingredients
4 medium fennel bulbs (about 3 pounds total), sliced lengthwise ½ inch thick
3 tablespoons olive oil
Kosher salt, freshly ground pepper
Preparation
Prepare a grill for medium-high heat. Toss fennel on a rimmed baking sheet with oil; season with salt and pepper. Grill fennel until lightly charred, about 4 minutes per side.
Nutrition Per Serving
Calories (kcal) 190
Fat (g) 11
Saturated Fat (g) 1.5
Cholesterol (mg) 0
Carbohydrates (g) 25
Dietary Fiber (g) 11
Total Sugars (g) 13
Protein (g) 4
Sodium (mg) 180
