Recipe - Grilled Fennel And Gulf Prawns With Scallion Vinaigrette

Fennel
Onions
Bamboo skewers
Olive oil
Coarse salt
Freshly ground pepper

Grilling lends a unique flavor to vegetables like onions or fennel, but it
can also prove frustrating when the heat of the coals forces the rings or
the layers apart. There is, however, a simple solution to keep them from
falling through the grill's rack and tumbling into the fire. After cutting
fennel in half lengthwise, thread it crosswise with a bamboo skewer soaked
in water. Cut onions crosswise into thick slices, and skewer them the same
way. Soaking skewers in water prevents them from burning; the skewers
themselves make it easier to turn vegetables over while they're cooking.
Try brushing the vegetables with a bit of olive oil and sprinkling each
side with some coarse salt and freshly ground pepper, grilling until
tender. Sweet onions, such as Vidalia variety, taste especially good when
cooked on the grill, and fennel's anise flavor becomes more subtle when
roasted above the coals.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

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