IF YOU’VE GOT THE GRILL ON, nothing is easier than grilling sweet onions and fennel. Tossed with a balsamic dressing, the rich, caramelized flavors make a great side dish for meat, including Grilled New York Steak with Balsamic-Mushroom Ragout (page 136).

　　

Ingredients

serves 4 to 6 as a side dish

　　2 tablespoons extra-virgin olive oil

　　1 tablespoon balsamic vinegar

　　1 1/4 teaspoons kosher salt

　　1/2 teaspoon freshly ground black pepper

　　1/4 teaspoon sugar

　　1 large red onion, sliced into 1/4-inch-thick rings

　　1 large fennel bulb, green ends trimmed, woody parts discarded, cut into 1/4-inch-thick rings

　　

Step 1

In a large bowl, whisk together the olive oil, vinegar, salt, pepper, and sugar. Add the onion and fennel and gently toss to coat the vegetables with the dressing.

　　

Step 2

Preheat an indoor grill or heat a large grill pan over medium-high heat. (A grill basket is ideal if you’re using an outdoor grill.) Pour the vegetables onto the grill, spreading them out. Do not stir the vegetables for 2 minutes, allowing them to brown on one side. Using tongs, flip the vegetables and cook for an additional 2 minutes. Reduce the heat to low and let the vegetables cook for about 5 minutes, stirring occasionally, until browned and tender but not completely soft.

　　

Step 3

Remove the vegetables to a medium bowl and toss to separate. Serve warm.

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