Grilled Fennel with Mixed Olives

Ingredients:

• 2 large fennel bulbs, trimmed and cut lengthwise into 2-inch wedges (do not core)
• 1/8 tsp. salt
• freshly ground black pepper
• 1/2 cup pitted mixed olives, roughly chopped
• 1 tbsp. extra-virgin olive oil
• 2 tsp. grated lemon zest
• 1 1/2 tsp. fresh lemon juice

Makes 4 (3/4-cup) Servings

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
2. Season fennel with salt and pepper. Grill until tender, 4-5 minutes per side. Transfer fennel to a cutting board and remove any tough core from wedges.
3. In a large bowl, toss fennel with olives, oil, lemon zest and lemon juice. Serve warm or at room temperature.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Just because it's cold outside, that doesn't mean you can't enjoy SOME summer cooking. You can make this dish indoors and it will still be yummy. I made this side dish alongside some seasoned pork chips and the combination was just delicious. This side dish goes well with chicken and meaty fish such as tuna, halibut, any kind of sea bass, cod, scrod or swordfish. This dish has a lemony-licorice taste to it along with the bursting flavors of the olives. This quick and easy side dish will certainly wake up your taste buds any time of the year.