Fennel Bulb & Pear Grilled Vegetables
1 Fennel Bulb, cut into thin strips
9 oz. Sugar Snap Peas, ends snapped off and the tough string that runs along the length of the pod removed from the pod
1 Stalk of Celery, cut on a diagonal
1/2 Red Pepper, julienned
1/4 Red Onion, cut thin strips
1 Pear, peeled, cored and julienned
1 tablespoon Lime Zest
1 Lime, juiced
3 tablespoons Fresh Fennel Feathers
Drizzle of Organic Olive Oil
1 – 2 tablespoons Coconut Aminos (by Coconut Secret)
Salt and Pepper
Wash and cut fennel bulb leaves and stalks at the top and peel off the outer skin. (Save the green leaves or what I call feathers for other dishes chop and freeze).
Slice the fennel bulb in half and cut the core of each half.
Lay one of the halves onto a cutting board and slice across the bulb to make 1/4 inch thick (panels) cuts.
Stack the thin panels on top of each other and slice across 1/4 inch at a time to make small julienne pieces of fennel. Repeat the process until the full bulb has been cut up. Put into a medium size bowl.
Prepare the rest of the vegetables. Place in a large bowl.
Zest the lime. Sprinkle over cut vegetables and Fennel Bulb.
Peel the pear. Cut lime in half and squeeze it over the top of the pear, julienne the pear, and squeeze a little more of the lime juice over the top of it. This helps the pear from browning to fast and adds a lot of nice flavor.
Squeeze the rest of what you have left of the lime juice over the cut vegetables and fennel bulb. Add fennel feather, olive oil, coconut Aminos, salt and pepper.
Toss vegetables with your clean hands or use a pair of tongs.
Put vegetables on a parchment paper lined cooking sheet.
Pre-heat oven to 450 degrees
Cook vegetables for 10 minutes.
Pairs well with Salmon.