Directions:
- Whisk together first 4 ingredients. Whisk in 1/3 cup olive oil until blended. Set aside.
- Mince fennel fronds to measure 1/4 cup. Set aside.
- Trim stalks from fennel. Cut fennel bulbs in half vertically, discarding cores. Cut each half into 1/4-inch lengthwise slices. Peel onions, and cut in half lengthwise. Cut each half into 1/4-inch lengthwise slices.
- Combine fennel and onion in a large bowl. Drizzle 2 tablespoons olive oil over vegetables; toss well. Place fennel mixture in a grill basket. Grill, covered, over medium-high heat (350º to 400º) 13 minutes or until crisp-tender, turning after 6 minutes.
- Add vegetables and fennel fronds to lemon juice mixture; toss well.
- Tip: Use a grill basket with small openings to keep vegetable slices from falling through the grill rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1195 Kcal (5003 kJ) | ||
| Calories from fat | 920.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.32g | 157% | |
|---|---|---|---|
| Cholesterol | 10.9mg | 4% | |
| Sodium | 2007.29mg | 84% | |
| Potassium | 2436.22mg | 52% | |
| Total Carbs | 66.29g | 22% | |
| Sugars | 14.61g | 58% | |
| Dietary Fiber | 20.23g | 81% | |
| Protein | 8.28g | 17% | |
| Vitamin C | 95.2mg | 159% | |
| Iron | 4.9mg | 27% | |
| Calcium | 307mg | 31% | |
| Amount Per 100 g | |||
| Calories | 129.1 Kcal (541 kJ) | ||
| Calories from fat | 99.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.05g | 157% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 4% | |
| Sodium | 216.86mg | 84% | |
| Potassium | 263.2mg | 52% | |
| Total Carbs | 7.16g | 22% | |
| Sugars | 1.58g | 58% | |
| Dietary Fiber | 2.19g | 81% | |
| Protein | 0.89g | 17% | |
| Vitamin C | 10.3mg | 159% | |
| Iron | 0.5mg | 27% | |
| Calcium | 33.2mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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