This is so simple, but yet so tasty! It’s a perfect outdoor cooking event!
1 red pepper, sliced into thin rings
1 green pepper, sliced into thin rings
1 yellow onion, cut into rings
1 fennel bulb, sliced
Salt and pepper
Grill the sausages until done. Slice into bite size pieces.
Coat the vegetables with olive oil. Sprinkle salt and pepper to taste. Grill the vegetables. We used a grill basket for the onions and fennel so that they wouldn’t fall through the slats. When done, cut them into smaller pieces.
Mix everything together and serve.
I have a love/hate relationship with fennel. Sometimes I like it, and other times I don’t. I think it all depends on how I cook it. This method was delicious!
1 or 2 fennel bulbs
Salt & pepper
Preheat the oven to 375.
Cut the stem and the root off the fennel bulb.
Remove the outer layer of the fennel bulb.
Slice the bulb lengthwise into 1/4 inch slices.
Lay them on a greased cookie sheet in one layer.
Sprinkle with salt and pepper, and drizzle with olive oil.
Grate some parmesan cheese on top.
Bake in the oven for 40 to 50 minutes until the fennel is browned and soft.