2fennel bulbsstalks removed and bulb but into 1/2-inch thick slices
1Tbsp.extra virgin olive oil
1/4Tbsp.kosher salt, sea salt, or other coarse saltor to taste
1/4tsp. black pepperor to taste
1Tbsp.crumbled feta cheeseor to taste
1tsp. dried thyme
1/2lemonjuice only
Instructions
Preheat your grill or grill pan and set it to a medium heat. While the grill or grill pan is heating, brush both sides of the onion and fennel with the oil and sprinkle with the salt and pepper to taste.
Lay the slices on the grill and let them cook for 3 - 5 minutes on each side, or until they are just starting to soften.
Remove the slices to a platter and top them with the crumbled feta, thyme, a drizzle of olive oil, and a squeeze of lemon juice.
Notes
Do Ahead or Delegate: Slice and refrigerate the onions and fennel. Crumble the feta, if necessary. Or fully prepare and refrigerate the dish (saving the sprinkle of oil and lemon juice until serving time).Nutritional Information Per Serving (% based upon daily values): Calories 92, Total Fat: 5g, 7%; Saturated Fat: 1g, 6%; Cholesterol: 3mg, 1%; Sodium: 243mg, 10%; Total Carbohydrate: 13g, 4%; Dietary Fiber: 4g, 18%; Sugar: 6g; Protein: 2gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Fall, Gluten-Free, Grilling, Kosher, Low Fat, Low Sodium, Make-Ahead, Picnic, Salads, Side Dish, Spring, Super Scramble Express (20 minutes or less total), Vegetarian