Fennel is Fantastic!



Fennel is refreshing, especially during the warm
days and nights in my neck of the woods!

Fresh fennel is a tad sweet, quite hearty and, oddly enough, very filling for a vegetable.  And what I enjoy most about fennel is that there is no need to over season with this veggie, because of its own aromatic flavor.

Tools
knife
cutting board
tin foil 
grill (optional)

Ingredients
1 fresh fennel bulb
2 sm zucchini squash
1 tsp basil
1 1/2 tsp canola oil

First, peel back the thicker fennel leaves and discard them.  Next, chop the green ends off of the bulb and cut out the hard center.  I cubbed the fennel into bite sized pieces.  Also, I sliced the squash, but since the squash cooks a bit faster than the fennel, I made sure that my squash chunks were a bit thicker-I didn't want the squash to overcook. 

This recipe can be created by using a grill, which is what I did, or by baking in the oven.  Place the veggies in the tin foil, add the oil, and basil.  Once it is mixed together, seal the foil and place over the grill.

The cooking time on the grill was about 8-10 minutes.  I had it over very hot coals.  My advice, if your grill is running hot, is to set the veggies to the side and allow them the time to steam without buring.