BBQ Vegetables, Fennel Style

The winds of change have been blowing recently. Bringing in slightly warmer weather and with it thoughts of all things summer. Longer days, warm nights and of course for those who cook, the barbeque. The long lost smells and tastes of meat on a grill are beginning to emerge in every neighbourhood. Let’s be honest though, most people have been grilling steaks and potatoes for years and know what they like. One simple vegetable that works excellent on the grill, and just as easily as a grilling steak, is fennel.

Fennel is a bulbous multi use vegetable with an anise or licorice like flavour. The versatility especially in summer dishes makes this a product that should make it into our carts this summer. When selecting fennel look for a firm bulb with little or no browning around the bulb. While the stocks and leaves can often be trimmed prior to sale if they are attached the leaves should appear bright and fresh as opposed to wilted. If given the opportunity to get the untrimmed variety the leaves or fronds can be a welcome spice or garnish to many dishes and salads.

1) Chop the stocks from the bulb and remove any layers from the bulb that do not look appealing.

2) Chop the bulb in half and remove the inner core with a knife, continue to chop the bulb halves to desired thickness.

3) Coat the chopped fennel in olive oil, place on a hot barbeque grill and lightly salt.

4) After two to three minutes flip the fennel and lightly salt the other side. Leave for another two minutes or until desired doneness.

5) When plating lightly drizzle with balsamic vinegar and serve.

For those who are unfamiliar with fennel this simple, grillable vegetable side can add a touch of the unusual to your next barbeque with the family. Alongside hamburgers, hotdogs, steaks or whatever else you may choose to be grilling up this weekend why not expand your family’s culinary expertise. It may even allow for some water cooler talk next week at work.