The Barbecue Bible
Grilling brings out the natural sweetness of fennel and this vinegar marinade
pushes that lovely flavor forward even more.
4 small or 2 large fennel bulbs
1/3 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons honey
2 cloves garlic, minced
2 small shallots, minced
3 tablespoons fresh tarragon or basil, chopped
Salt and pepper to taste
Cut the stalks and outside leaves off the fennel.
Cut each bulb lengthwise into ½” wide slices through the narrow side.
Combine the oil, vinegar, honey, garlic, shallots, and tarragon (or basil) in a
large nonreactive bowl and whisk to mix. Add the fennel and toss to coat thoroughly.
Cover and let marinate for 2 hours.
Preheat grill to high.
When ready to cook, remove the fennel slices from the marinade, arrange on the hot grate,
and grill, turning with tongs until just tender, 8 – 16 minutes in all, seasoning w/salt and pepper.
Toss the grilled fennel with any remaining marinade and serve warm or at room temperature.