Another great recipe from our perennial favorite, From Asparagus to Zucchini from MACSAC. Makes 6 servings.
- 1/2 large sweet onion cut from root to tip, leave root end intact
- 2 bulbs fennel stalks removed, about 1lb total
- 2 T olive oil
- 1/4 c Parmesan freshly grated
- salt and pepper
Heat a large cast iron griddle (ridge side up) on a stove over medium heat, or prepare an outdoor grill for medium heat. Place the flat surface of your half onion with the root end still intact on the cutting board, and cut into slices that are about 1/3-inch thick, leaving some of the root end intact on each slice. Brush both sides of onions lightly with olive oil and sprinkle generously with salt and pepper. Grill onions on both sides until tender and lightly charred, 3-5 minutes per side.
Meanwhile slice whole fennel bulbs lengthwise in the same manner as onions. Steam them over boiling water 8-10 minutes. Drain well. Brush lightly with olive oil and season with salt and pepper. Grill on both sides until tender and lightly charred, 3-5 minutes per side.
Arrange onions and fennel on a colorful platter. Scatter Parmesan over the top. This is delicious with grilled fish or lamb, or as a side dish with Italian tomato-based pasta dishes.
photos: CCF staff