Quarter the fennel bulb lengthwise and trim away most of the core, leaving just enough intact to keep layers together. Slice the quarters lengthwise 1/4 inch thick. Remove about 1/4 cup of the fronds from the fennel stalks, chop the fronds, and set aside.
Prepare a medium gas or charcoal grill fire (or use a stove top grill pan over medium high heat). Arrange vegetables in a single layer on a tray or work surface. brush both sides of vegetables with 2 tbsp of the olive oil and season with salt.
Grill the vegetables in batches, flipping once, until both sides are nicely charred and the vegetables are just tender, about 12 minutes total for the fennel, 10 minutes for the pepper, 6 minutes for the onion and squash. When the vegetables are cool enough to handle, cut them into 1/2 inch dices(or leave in larger chunks (like photo) and transfer to large bowl.
In a small bowl, whisk the remaining olive oil, vinegar, and 1/4 tsp each salt and pepper. Toss the vegetables with the dressing. Gently stir in the tomatoes and fennel fronds.
Portion the salad into 4 plates and sprinkle with the feta and basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (271g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 71 (47%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||10 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 16.7mg||5 %|
|Sodium 321.7mg||11 %|
|Potassium 686.9mg||18 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 12.2g|
|Protein 5.9g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 152
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