Grilled Fennel and Onion - Picture Available

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Lindell

 

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Grilled Fennel and Onion

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<RcpE name= " Grilled Fennel and Onion " author= " Martha Stewart " >

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* Exported from MasterCook *

 

Grilled Fennel and Onion

 

Recipe By :Martha Stewart

Serving Size : 0 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

sweet onions

fennel

bamboo skewers

olive oil

coarse salt

freshly ground black pepper

 

Grilling lends a unique flavor to vegetables like onions or fennel, but it can

also prove frustrating when the heat of the coals forces the rings or the layers

apart. There is, however, a simple solution to keep them from falling through

the grill’s rack and tumbling into the fire.

 

After cutting fennel in half lengthwise, thread it crosswise with a bamboo

skewer soaked in water. Cut onions crosswise into thick slices, and skewer them

the same way. Soaking skewers in water prevents them from burning; the skewers

themselves make it easier to turn vegetables over while they’re cooking.

 

Try brushing the vegetables with a bit of olive oil and sprinkling each side

with some coarse salt and freshly ground pepper, grilling until tender. Sweet

onions, such as Vidalia variety, taste especially good when cooked on the grill,

and fennel’s anise flavor becomes more subtle when roasted above the coals.

 

 

 

Source:

" Martha Stewart Living Television "

S(Formatted by):

" Lindell Martin on May 1, 2000 "

Copyright:

" Martha Stewart "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 2130706543 0 0 0

 

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Vegetables

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<IngR name= " sweet onions " ></IngR>

<IngR name= " fennel " ></IngR>

<IngR name= " bamboo skewers " >

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2130706543

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<IngR name= " olive oil " ></IngR>

<IngR name= " coarse salt " ></IngR>

<IngR name= " freshly ground black pepper " ></IngR>

<DirS>

<DirT>

Grilling lends a unique flavor to vegetables like onions or fennel, but it can

also prove frustrating when the heat of the coals forces the rings or the layers

apart. There is, however, a simple solution to keep them from falling through

the grill’s rack and tumbling into the fire.

</DirT>

<DirT>

After cutting fennel in half lengthwise, thread it crosswise with a bamboo

skewer soaked in water. Cut onions crosswise into thick slices, and skewer them

the same way. Soaking skewers in water prevents them from burning; the skewers

themselves make it easier to turn vegetables over while they’re cooking.

</DirT>

<DirT>

Try brushing the vegetables with a bit of olive oil and sprinkling each side

with some coarse salt and freshly ground pepper, grilling until tender. Sweet

onions, such as Vidalia variety, taste especially good when cooked on the grill,

and fennel’s anise flavor becomes more subtle when roasted above the coals.

</DirT>

<DirT>

 

</DirT>

</DirS>

<Srce>

Martha Stewart Living Television

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<AltS label= " Formatted by " source= " Lindell Martin on May 1, 2000 " />

<CpyR>

Martha Stewart

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