Grilled or Griddled Fennel and Onions with Parmesan
Grilled or Griddled Fennel and Onions with Parmesan
This recipe comes from the boook, From Asparagus to Zucchini, a valuable recipe book for CSA members and farmstand shoppers alike.
1/2 large sweet onion (do not cut off root end)
2 tablespoons olive oil
salt and freshly ground black pepper
2 fennel bulbs (stalks removed), about 1 lb total
1/4 cup freshly grated parmesan
Heat large cast-iron griddle (flat side down, ridged side up) on stove top over medium flame, or prepare outdoor grill for medium heat. Place flat surface of onion half on cutting board and cut into slices that are 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 onons 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, 6-8 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. makes 6 servings.