Grilled Vegetables And Lemon-Herb Rice
10m prep 15m cook 25m ready
Charred fennel, courgette, and spring onions finished with grilled lemon juice. A simple summer side of grilled vegetables.
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Ingredients
- 1 fennel bulb small, approximately 180–200 g
- 1 courgette small, approximately 150 g
- 2 spring onions
- 1 lemon halved
- 1 tbsp olive oil
- Sea salt and black pepper
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 65.4 mg
- Iron: 1.35 mg
- Magnesium: 23.5 mg
- Phosphorus: 49.6 mg
- Potassium: 382 mg
- Zinc: 0.37 mg
Let's Cook
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Step 1.
Cut fennel into 6 wedges, leaving a little core attached to each wedge. Blanch the fennel in lightly salted boiling water for 4–5 minutes, until just beginning to soften. Drain and dry well. Slice courgette lengthwise into 7–8 mm strips. Trim the spring onions. Brush everything lightly with olive oil and season with salt and pepper. Grill fennel over medium-high heat for approximately 3–4 minutes per side until browned and tender. Grill courgette for 2–3 minutes per side and spring onions for 1–2 minutes per side. Grill the lemon halves cut-side down for 2–3 minutes. Finish the vegetables with juice from the charred lemon.
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