Grilled Fennel, Peppers, and Onions with Goat Cheese
- Trim fennel bulb and cut into 1/2-inch-thick slices. Slice onion into 1/4-inch-thick slices; set aside.
- In a small bowl stir together the oil, herbs, salt, and black pepper. Brush mixture over both sides of fennel, onion slices, and sweet pepper strips.
- Place fennel on a grilling tray. Grill fennel, onion slices, and sweet pepper strips on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until tender and lightly browned on both sides, turning once.
- Arrange fennel and pepper slices on a large platter. Separate the onion rings and scatter atop. Crumble the goat cheese over the vegetables; sprinkle with parsley. Makes 8 servings.
From the Test Kitchen
Cut up vegetables; cover and chill up to 24 hours.
Nutrition Facts (Grilled Fennel, Peppers, and Onions with Goat Cheese)
- Per serving:
- 129 kcal ,
- 10 g fat
- (3 g sat. fat ,
- 7 mg chol. ,
- 206 mg sodium ,
- 7 g carb. ,
- 4 g fiber ,
- 4 g pro.